Custard Creams


9 oz (250g) vegan margarine
4 oz (125g) icing sugar
1 tbsp soya flour
1 tbsp vegetable oil
1 tsp vanilla essence
1 1/2 tsp baking powder
3 oz (90g) custard powder
10 oz (280g) plain flour

2 tbsp vegan margarine
4 oz (125g) icing sugar
1 dssp soya milk
1/2 tsp vanilla essence
Sugarless jam for filling

  1. Start by making the biscuit mixture: cream the margarine and sugar until light and fluffy. Add the soya flour, vegetable oil and vanilla essence. Sift in the dry ingredients and mix well. Shape into small balls and flatten onto a greased baking sheet. Press the tops with a fork and cook for 15 minutes at 180C/350F/gas mark 4. Remove from the oven and cool.
  2. To make the filling cream the margarine and icing sugar. Add the soya milk and vanilla essence.
  3. Spread the icing on one side of each biscuit and sandwich a layer of jam in between.

Makes approximately 25. A delicious vegan substitute for custard cream biscuits by Amanda Rofe.

Hi Friend, Thank you for sharing that one recipe with us of the members of the forum, I like to have cream recipe’s so much and wanna eat it regularly. :slight_smile: Thanks again for sharing. :cheers: Keep sharing more with us. :bounce: