Dairy-Free Custard Cream Biscuits
Indulge in the ultimate treat with these Dairy-Free Custard Cream Biscuits—perfect for those seeking a nostalgic dessert without dairy. This recipe transforms the classic custard cream sandwich into a dairy-free delight with rich, buttery biscuits and a velvety vanilla-infused filling, crafted entirely with plant-based margarine. Combining a tender dough made with all-purpose flour, cornflour, and a hint of baking powder, these biscuits bake to golden perfection in just minutes. Sandwich them together with a luxuriously smooth filling made of powdered sugar and dairy-free margarine for a refined yet comforting experience. Ideal for tea time, casual snacking, or gifting to loved ones, these dairy-free biscuits are sure to impress. Simple to make, yet irresistibly elegant, they offer the perfect balance of texture and flavor while catering to dairy-free diets!
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Recipe Information
Ingredients
- 100 grams Dairy-free margarine
- 50 grams Caster sugar
- 100 grams All-purpose flour
- 50 grams Cornflour (cornstarch)
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 50 grams Dairy-free margarine for filling
- 100 grams Powdered sugar
- 0.5 teaspoon Vanilla extract for filling
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, beat 100 grams of dairy-free margarine and 50 grams of caster sugar together until pale and creamy.
Add 1 teaspoon of vanilla extract to the margarine mixture and mix well.
Sift together 100 grams of all-purpose flour, 50 grams of cornflour, 1 teaspoon of baking powder, and 0.25 teaspoon of salt.
Gradually add the flour mixture to the creamed margarine mixture, mixing until a soft dough forms.
Lightly flour a clean surface and roll out the dough to about 0.5 cm thickness.
Use a cookie cutter to cut shapes and place them on the prepared baking sheet.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely on a wire rack.
For the filling, beat together 50 grams of dairy-free margarine and 100 grams of powdered sugar until smooth and creamy.
Add 0.5 teaspoon of vanilla extract to the filling mixture and mix until combined.
Once the biscuits are cool, spread or pipe a small amount of the filling onto the underside of one biscuit and sandwich with another biscuit.
Repeat with the remaining biscuits and filling. Store in an airtight container to maintain freshness.
Nutrition Facts
Calories |
2231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.9 g | 152% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 274.5 g | 100% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 148.8 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 17 mg | 1% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 121 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
