Gluten-Free Custard Cream Biscuits
Delightfully crisp and irresistibly creamy, these Gluten-Free Custard Cream Biscuits take a beloved classic and transform it into a gluten-free treat that's perfect for everyone. Featuring a delicate blend of gluten-free self-raising flour, cornstarch, and rich custard powder, these biscuits boast a melt-in-your-mouth texture and a subtly sweet flavor. The star of the show is the luscious custard cream filling, made with icing sugar, butter, and a hint of milk for the perfect soft, spreadable consistency. Ideal for pairing with tea or enjoying as an indulgent snack, these biscuits are easy to make, with a simple preparation process that takes just 20 minutes. Whether you're catering to dietary needs or simply craving a nostalgic dessert, these gluten-free custard cream biscuits will become a favorite in your homemade baking repertoire!
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Recipe Information
Ingredients
- 150 grams Gluten-free self-raising flour
- 50 grams Cornstarch
- 100 grams Butter
- 50 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 1 unit Egg yolk
- 50 grams Custard powder
- 75 grams Icing sugar
- 1 tablespoon Milk
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
Add the egg yolk and vanilla extract to the butter mixture and mix until well combined.
Sift the gluten-free self-raising flour and cornstarch into the butter mixture, then add the custard powder.
Mix the dry ingredients into the wet ingredients until a soft dough forms. Be careful not to overmix.
Shape the dough into small balls, about the size of a walnut, and place them onto the prepared baking sheet, leaving some space between each ball.
Using a fork, gently flatten each dough ball, creating a crisscross pattern on the top.
Bake in the preheated oven for 10-12 minutes, or until the biscuits are lightly golden at the edges.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
While the biscuits are cooling, prepare the custard cream filling. In a bowl, beat together the icing sugar, custard powder, and softened butter until smooth.
Add a tablespoon of milk to the custard cream mixture to achieve a soft, spreadable consistency.
Once the biscuits are completely cooled, pair them up by size and spread a generous amount of custard cream on the flat side of one biscuit, then sandwich with another.
Store the custard cream biscuits in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 47.8 g | 239% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 1749 mg | 76% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 126.5 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 373 mg | 29% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 157 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.
