Vegan Custard Creams

Name: Vegan Custard Creams
Prep time: 10 min
Cook time: 25 min
Yield: 24 sandwiched biscuits
Ingredients: 170 g vegan margarine; 100 g caster sugar; 2 Teaspoons vanilla extract; 300 g plain flour; 100 g Bird's custard powder; 2 Tablespoons unsweetened soy milk; 80 g vegan margarine; ½ Teaspoon vanilla extract; 230 g icing sugar; 2 Teaspoons Bird's custard powder; 2 Teaspoons soy milk

User Reviews

4.7

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
1 hr
Servings
24 sandwiched biscuits
Calories
168 kcal
Course
Dessert
Cuisine
Vegan

Vegan Custard Creams

Iris Warren

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Dairy-free Custard Cream biscuits made with just a few simple ingredients.

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Ingredients

Servings

170 g vegan margarine (soft, spreadable kind)
100 g caster sugar
2 Teaspoons vanilla extract
300 g plain flour
100 g Bird's custard powder
2 Tablespoons unsweetened soy milk

For the filling:

80 g vegan margarine
½ Teaspoon vanilla extract
230 g icing sugar
2 Teaspoons Bird's custard powder
2 Teaspoons soy milk

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Instructions

For the filling:

Notes

I used Dexam's Custard Cream stamp. If you don't have a stamp, you can cut out 2 x 1.5-inch rectangles using a knife.
Store in an airtight container at room temperature for up to 3 days.