So it turns out custard powder is actually vegan. Better yet, I found a custard powder that is completely natural (no nasty artificial colours or flavourings) in my local health food shop.

Once I discovered this, I knew I had to make some custard creams! They’re a classic British biscuit and a particular favourite of mine.

I used the same biscuit base recipe as I did for the Vegan Jammy Dodgers I made a couple of weeks back and even experimented with a gluten-free option which I’m pleased to say tasted really good!

Simply swap the plain flour for gluten-free all purpose flour and making sure the custard powder you’re using doesn’t contain any hidden gluten ingredients.

I couldn’t find a rectangular cookie cutter so I improvised and use a lid of a Colman’s mustard tin!

Worked perfectly… although ideally I would have loved to use this custard cream cookie stamp – how cute is it??

But since it’s Valentines day soon I used some small heart shaped cookie cutters to emboss some heart patterns on the top instead :-)

Yield: 15 Vegan Custard Creams Print A classic British biscuit made vegan-friendly with a gluten-free option too! Prep Time 15 minutes Cook Time 10 minutes Total Time 25 minutes Ingredients 150 g / 2/3 cup vegan butter, I used Vitalite dairy-free spread

2 tbsp custard powder

75 g / 1/3 cup caster sugar

180 g / 1½ cups plain flour, can substitute equal amounts of gluten-free all purpose flour Custard cream filling 75 g / 1/3 cup vegan butter, I used Vitalite dairy-free spread

125 g / 1 cup icing sugar

2 tbsp custard powder Instructions Preheat the oven to 180C / 370F and line a baking sheet with greaseproof paper. In a large bowl, cream together the vegan butter, custard powder and sugar until smooth. Add the flour in a small amount at a time and continue to mix the dough until completely smooth and it balls together. If it's still crumbly, keep mixing or add a little more butter. Knead the dough until smooth and roll to about 1/2 cm thickness. Use a rectangular cookie cutter to cut out the cookie shapes and transfer them to the baking sheet. Bake for 10 minutes until lightly golden brown. Leave to cool whilst you prepare the custard filling. Whisk the vegan butter and gradually add in the icing sugar and custard powder. Don't thin it out as it needs to be thick. Once the biscuits are cooled, pipe (or spoon) the custard buttercream filling on half the biscuits and sandwich with the rest of the cookies. Keeps for 3 days in the fridge or 1 day at room temperature. Enjoy!

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