Vegan Custard Creams
User Reviews
4.7
18 reviews
Excellent
Vegan Custard Creams
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Dairy-free Custard Cream biscuits made with just a few simple ingredients.
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Ingredients
- 170 g vegan margarine (soft, spreadable kind)
- 100 g caster sugar
- 2 Teaspoons vanilla extract
- 300 g plain flour
- 100 g custard powder Bird's brand
- 2 Tablespoons soy milk unsweetened
For the filling:
- 80 g vegan margarine
- ½ Teaspoon vanilla extract
- 230 g icing sugar
- 2 Teaspoons custard powder Bird's brand
- 2 Teaspoons soy milk
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.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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