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4.7 from 18 votes

Vegan Custard Creams

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

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

Ingredients

  • 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

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.