Custard Creams Gluten Free and Vegan

Well it’s Saturday and I’m here again to give you start to your weekend

The Great British Bake Off has started last week, so obviously I’m following proceedings ( or maybe just watching The Silver Fox talking specifically to me and not the general onlookers 😜)

Hi Paul 😍😍😍😍😍😍😍😘😘😘😘😘😘😘

So even thought I’m not lining the blog up with the appropriate bakes it was biscuit week and I by chance have chosen biscuits 😱

If you watch the programme I was way in advance and already covered Fig Rolls ( obviously I swayed Paul’s choice and would like to remain in that bubble that he’s obviously stalking my blog πŸ˜‚πŸ˜‚πŸ˜‚)

They are here it is you want those too

So back to today……..Custard Creams a traditional British staple of a Biscuit……..defiantly not a cookie πŸ™ˆ no debate on the page please today of the #greatbritishbiscuitdebate its a biscuit…..back off 😜😜😜

Its made for dunking……. a hard biscuit with solid buttercream interior flavoured with some custard powder

Now onto a custard debate I use Birds Custard Powder its Vegan. however Ive never had a reaction to any gluten in it in the UK but it has no Coeliac accreditation as its made in a factory that produces other things, and to be honest all the Coeliacs I know use it too

I know it can be purchased aboard either on Amazon or Specialist Aisle

But I have on occassions used this one with the same results for things going out the house its not as yellow but thats fine…….πŸ™ˆ

Just Whole foods Vanilla Custard Powder

For those on tablet on computer you regularly see my previous rectangular shape as the header to the pages…….its beaut of a picture and I have always liked it.

Right in true Bake Off Style


Custard Creams GF, DF V

  • Servings: 14 single or 7 cream 3in Biscuits
  • Print

A Childhood Favourite, Crisp Custard Biscuit / Cookie with a Creamy Buttercream filling

My cutters where 3 in stars.
The usual shape is Rectangular and you will be able to make 12 paired biscuits with a 3 in by 1 1/2 in cutter .
This recipe can easily be double or tripled and can be used as cut out cookies for festive occasions and royal icing


  • 100 g Vegan Butter ( I used Stork ) or 80g shortening ( Trex uk )
  • 50 g Caster Sugar
  • 1 tsp Vanilla Extraxt
  • 50 g Custard Powder
  • 100 g Gluten Free Plain Flour Blend ( Dove Farms UK or Pilsbury US )
  • 1/2 tsp Baking Powder
  • 1/4 tsp Xanthan Gum
  • For the Buttercream

  • 125 g Icing sugar / Confectioners
  • 100 g Vegan Butter
  • 1 1/2 tbsp Custard Powder
  • 1/2 tsp Vanilla Extract
  • For decoration

  • 150 g of Gluten free Vegan White chocolate , I used Sainsburys


  1. Pre heat your oven to 170C Convection / 180C Standard / 340 F
  2. Line a baking sheet with Parchement
  3. Cream the butter and the sugar together in either a stand mixer, hand held or with a wooden spoon until light and fluffy, this takes at least 5 minutes in a stand mixer
  4. Mix the Flour, Custard Powder , Baking Powder and xanthan in a bowl with a whisk ( i’m saying once because I don’t want you to forget, you will need to do it again….don’t be fooled and NO shortcuts remember😜 )
  5. Sieve the dry ingredients ONCE and set as side
  6. 6.Sieve half the flour into the creamed butter and mix til combined on slow speed Don’t worry it might look a bit ropey πŸ˜‚

  7. Sieve the second half in and mix on medium until combined…….still looks ropey πŸ™ˆ
  8. Add the vanilla and magic occurs, continue mixing and i promise it will come into a ball near enough………. see πŸ˜‚πŸ˜‚πŸ˜‚
  9. Make into a ball and put onto a lightly AND I MEAN LIGHTLY floured piece of parchment
  10. Place another sheet on top and roll the dough to 4mm / 1/2cm thick
  11. Cut into desired shapes, keeping an even number or you can always have a tester one
  12. Re roll scraps and Repeat Steps 9.10.11
  13. Continue until all dough is used up
  14. Place onto lined baking tray and cook for 8 – 10 minutes
  15. Take out of the oven, leave them to cool for 10 minutes then transfer onto
  16. a wire rack to cool

  17. When the biscuits are cooled, melt the chocolate in the microwave in 10 sec intervals until just melted and smooth bowl big enough to dunk your biscuit in
  18. Dunk the biscuits………take it slowly and let the excess run off….. if your chocolate is of a thin consistency you may need to do this twice just leave
  19. them to dry for 10 minutes and re dunk

  20. Get arty with the leftover chocolate and give them a drizzle
  21. Add sprinkles if you want…..its not mandatory πŸ™Š
  22. Make The Buttercream

  23. Cream the butter in a mixer, hand mixer or buy hand until soft and smooth
  24. Add the Icing Sugar and Custard powder and vanilla and combine on medium for 3 minutes, its quite a stiff buttercream
  25. I found it easier to do this with a piping bag, but its not necessary a teaspoon will do
  26. Pair up the Custard creams
  27. Now enjoy
  28. Will last in an air tight container in the fridge for 5 day….. however they wont be around that long . Best served at room temperature

Right there you go………Custard Creams…….of course I’ve fancied them up, would you expect anything less?????

But they are just as good plain with a cuppa

I actually prefer these after a day or two after the custard powder matures and the biscuit slightly softens……I’m old ans my teeth hurt 😜😜😜 and Im not much of a dunker 😱

I have made them on appropriate size to adorn a cupcake too ( goes off to find picture……again )πŸ™Š

Right now for the picture fest…….enjoy 😍

Single Dunker
Loads of dunking…….can you stop at one ??????
Oh God she Doing That Blogger Stacking Malarkey Again😜😜
Old pic its soon time to go Nigella again 😜😜 and improve the black
#biscuitporn πŸ˜‚πŸ˜‚πŸ˜‚πŸ˜‚
#ultimatebiscuitporn πŸ˜‚πŸ˜±πŸ˜‚

Please leave me a comment or a like, it does the world of good to keep me going and hopefully expand your knowledge.

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If you make this BISCUIT 😜😜😜 or any of my recipes, let me know how you’ve gone on, drop me a line @clarescauldron tag me on insta or use my #everyoneshouldenjoycake.

Feel free to let your fingers do the talking and share this amongst your family, and awkward onesπŸ˜‚πŸ˜‚

Author: clarescauldron

UK first time blogger. Intolerance baking is my passion. Hobbiest but a tad obsessedπŸ˜‚πŸ˜‚

7 thoughts on “Custard Creams Gluten Free and Vegan”

  1. I need these, Clare! They look so good. Plus you had me at custard 🀣. My coffee seems very lonely right now…


  2. Clare I can’t thank you enough for this recipe. I made these last night and what can I say πŸ˜‹πŸ˜‹πŸ˜. The step by step recipe is perfect and the photo’s meant I knew exactly what to do. These biscuits will be the death of me they are sooooo good. Looking forward to the next blog post πŸ˜πŸ’œπŸ’œ


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