Vegan Custard Cream Biscuits
Indulge in the nostalgia of classic British biscuits with a plant-based twist in these irresistible Vegan Custard Cream Biscuits. Perfectly crisp and golden, these sandwich cookies feature a melt-in-your-mouth custard-flavored cream filling made with vegan butter, icing sugar, and custard powder. The delicate biscuits themselves are infused with rich vanilla and crafted from a simple, buttery dough that comes together in just minutes. Ideal for tea-time treats, dessert platters, or a thoughtful homemade gift, this dairy-free and egg-free recipe creates about 20 delicious sandwiches ready to impress. With a prep time of just 20 minutes and a quick bake, these vegan custard creams are a delightful fusion of simplicity and elegance that everyone can enjoy!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 150 grams Vegan butter
- 50 grams Vegan custard powder
- 75 grams Granulated sugar
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 2 tablespoons Plant-based milk
- 100 grams Icing sugar
- 50 grams Extra vegan butter for filling
- 1 tablespoon Extra vegan custard powder for filling
- 1 teaspoon Extra vanilla extract for filling
Instructions
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, vegan custard powder, and baking powder.
Add the granulated sugar to the dry mixture and stir to combine.
Add the vegan butter and vanilla extract to the dry ingredients, then work the mixture together using your hands or a pastry cutter until it resembles coarse crumbs.
Gradually add the plant-based milk, one tablespoon at a time, mixing until the dough comes together. The dough should be firm yet pliable.
Turn the dough onto a lightly floured surface and roll it out to about 5mm thickness.
Using a fluted cookie cutter, cut out an even number of circles and place them on the prepared baking sheet.
Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
While the biscuits cool, prepare the cream filling. In a bowl, beat together the extra vegan butter, icing sugar, extra custard powder, and extra vanilla extract until smooth and creamy.
Once the biscuits are completely cool, spread or pipe a thin layer of the cream filling onto half of the biscuits, then sandwich them with the remaining biscuits.
Store in an airtight container for up to a week, and enjoy!
Nutrition Facts
Calories |
3281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.2 g | 205% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1789 mg | 78% | |
| Total Carbohydrate | 419.8 g | 153% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 177.3 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 296 mg | 6% | |
*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.
