Custard Creams
Ingredients:
Biscuits:
112g sunflower spread
50g caster sugar
1.5 tbsp vanilla extract
170g gluten free plain flour
65g custard powder
2tbsp rice milk (or other dairy free milk)
Custard Filling:
120g icing sugar
60g sunflower spread
1 tbsp custard powder
1 tsp vanilla extract
Method:
Cream together the sunflower spread and caster sugar using a fork.
Add in the vanilla extract, flour and custard powder, work the mix with your hands to bring the mix to a breadcrumb type consistency.
Slowly beat in the milk to form a dough (you may need more or less that the 2tbsp). You need the mix to form a stiff ball, not dry and cumbly but also not too wet that you can't handle it.
Wrap the dough in cling film and chill for 10 mins.
Roll the dough out either on a floured surface or between two pieces of clingfilm. Roll until about 1/2cm thick.
I used a custard cream cutter but you could just cut them into rectangles about 5cm x 3.5cm. The dough will make about 20 biscuits (40 separate halves).
Place the biscuits on a lined baking tray and bake at 160C (fan) for 10 mins until the edges start turning golden.
Remove from the oven and allow to cool.
To make the filling, cream together all the ingredients for the custard cream together in a bowl. Allow to rest in the fridge for 20 mins (it will go quite thick and custard like).
Once the biscuits are cold, spread about a teaspoon worth of the custard onto one half and press a second one on top.