Custard Cream Biscuits Recipe

A classic biscuit treat! Two buttery and crisp vanilla custard biscuits sandwiched together with a vanilla custard buttercream. You need just five ingredients and ten minutes baking time!

Custard creams are one of the UK's favourite biscuits! According to Wikipedia nine out of ten people from one survey voted them as their favourite biscuit (I have not fact checked this!) They are made from two deliciously buttery and crisp biscuits with a light vanilla custard flavour, sandwiched together with a vanilla custard buttercream. They are incredibly yummy and a popular choice if you like dunking biscuits in tea!

This recipes makes around 10-12 small sandwich biscuits. They are best stored in an air tight container and eaten within a week or you can freeze them for longer. I used a square cookie cutter for my biscuits to match the traditional Custard Cream shape, but any cookie cutters will work or you can simply use a knife to cut the rolled out dough into squares.

Makes 10-12 small biscuits

Biscuit ingredients;

200g plain flour

50g custard powder

75g icing sugar

120g vegan block butter

1/2 tsp vanilla powder or 1 tsp vanilla extract

1-2 tsp plant milk - if needed

Filling ingredients;

80g vegan block butter

180g icing sugar

20g custard powder

1/2 tsp vanilla powder or 1 tsp vanilla extract

1 tsp plant milk - if needed

You will also need; a baking tray, baking paper, rolling pin, mixing bowl, whichever shaped cookie cutters you would like, electric hand mixer or large spoon, piping bag or knife

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Method;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your biscuits do not stick to the tray

3. Make your biscuit dough. Add all the dry ingredients to your mixing bowl and roughly mix to combine

4. Add the vegan butter in small cubes and use your fingers to rub it into the dry ingredients to make a fine breadcrumb texture

5. Use your hands to bring the dough together. The dough should feel pliable but firm. If the dough is too dry and crumbly, add a tsp of plant milk and bring it together again. The type of vegan butter you use will determine if you need to add a drop of plant milk, as some vegan butters are wetter than others. Try not to overwork the dough, just gently squash it into a ball

6. Lightly dust your worktop with flour and roll out your dough with the rolling pin to around 3-4mm thick

7. Cut out your biscuit shapes, then place on the baking paper on the baking tray. You should end up with around 20-24 small shapes. This will make 10-12 biscuits once they are sandwiched together

8. If you would like, you can use a fork to prick little holes around the edges of half the biscuits. This will make a pattern on the 'tops' of each sandwich biscuit

9. Bake for around 10-12 minutes until very lightly golden

10. The biscuits will stay soft while they are hot, so leave to cool before removing from the baking tray

11. While the biscuits are cooling, make your buttercream filling. Use an electric hand whisk or large wooden spoon to mix the vegan butter until it is light and fluffy

12. Add the icing sugar, custard powder and vanilla and whisk again. If needed add a tiny drop of milk to bring the icing together. It should feel thick, smooth and fluffy

13. Once the biscuits are cool, turn over all the 'bottom' biscuits and cover them with a layer of buttercream filling. You can use a piping bag for this of simply spread over a layer of filling using a knife

14. Once all the 'bottom' biscuits have filling on them, carefully add the 'top' biscuits and give them a very gently push down to stick the sandwich biscuit together

15. Now they are ready to eat!

Tips & Tricks!

• I used Flora vegan block butter and Bird's accidently vegan custard powder

• You ideally need to use a vegan block butter in this recipe, as spreadable butters are much softer and will make the dough wetter. If you use a spreadable butter you may need to chill the dough in the fridge before rolling it out to firm it up a bit. The biscuits may also spread more in the oven

• These are my square cookie cutters; https://amzn.to/4uuQUNz

• If you can't get hold of any custard powder, you can just make up the amount with extra flour in the biscuits and icing sugar in the filling, and simply add more vanilla instead. They may not taste quite as custard-y but they will still be delicious!

• You can use a large wooden spoon to make the buttercream but it needs a lot of mixing! I prefer to use my trusty cheap and cheerful Kenwood hand mixer; https://amzn.to/3P4x5gG