British Problem #102
Hearing the phrase 'biscuits and gravy' and thinking of a pile of custard creams soaked in old meat juice.
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British Problem #102
Hearing the phrase 'biscuits and gravy' and thinking of a pile of custard creams soaked in old meat juice.
These vegan custard creams are made with buttery shortbread cookies that are filled with creamy custard.
Ingredients: 200g all-purpose flour. 100g vegan butter, softened. 50g powdered sugar. 1 tsp vanilla extract. For the custard filling:. 50g vegan custard powder. 200ml almond milk. 50g powdered sugar.
Instructions: Preheat the oven to 180C 350F and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened vegan butter and powdered sugar until light and fluffy. Add the vanilla extract and mix well. Sift in the flour and mix until a dough forms. Roll out the dough between two sheets of parchment paper until it's about 0.5cm thick. Using a small cookie cutter, cut out rounds of dough and place them onto the prepared baking sheet. Prick each round with a fork to create a decorative pattern. Bake in the preheated oven for 10-12 minutes or until lightly golden around the edges. Allow the cookies to cool completely on a wire rack. To make the custard filling, whisk together the vegan custard powder, almond milk, and powdered sugar in a saucepan. Heat the mixture over medium heat, stirring constantly, until it thickens into a custard-like consistency. Remove from heat and let it cool completely. Once the cookies and custard filling are cooled, sandwich a spoonful of custard between two cookies. Repeat with the remaining cookies and custard filling. Dust the tops of the filled cookies with powdered sugar, if desired. Enjoy your delicious vegan custard creams!
Prep Time: 20 minutes
Cook Time: 10-12
Alwarions Howrse
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