serves / makes 15
15 prep time
15 mins cooking time


This recipe is for the humble custard cream, without the gluten and dairy. The biscuit is lovely and light and crumbly and the benefit of making them yourself is that you control the amount of filling, better than the miserable amount in the shop bought versions!

I used the Organ gluten and dairy free custard powder.




custard cream

For the biscuits:

  • 200g gluten free plain flour
  • 50g dairy free custard powder (I used Orgran)
  • 1 teaspoon baking powder
  • 75g caster sugar
  • 125g dairy free spread
  • 1 egg
  • 1 tablespoon dairy free milk

For the filling:

  • 75g dairy free spread
  • 125g icing sugar
  • 2 tablespoons dairy free custard powder


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  1. In a large bowl place the flour, custard powder, baking powder and sugar
  2. Rub in the dairy free spread
  3. Mix in the egg and milk until it forms a smooth dough
  4. Wrap the dough in clingfilm and chill for 30 minutes
  5. Preheat the oven to 180 oC
  6. Roll out the dough to about ½ cm thick
  7. Cut out rectangles about 5cm by 3cm
  8. Place on a baking sheet and bake in the oven for 15 minutes
  9. Cool completely on a wire rack
  10. Make the filling by beating together the dairy free spread, icing sugar and custard powder
  11. Sandwich the biscuits together

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