Custard Creams

I bought the Mar/April 2012 Issue of Jamie (Oliver) Magazine after it boasted a 'Bake For Everyone' free-from section with Gluten free and Vegan recipes. Great, I thought, Wheat, Milk and Egg free already, just need to substitute the Soya. Unfortunately, many of the Gluten-free recipes used Spelt Flour which, not only is a form of wheat, but also contains Gluten! They did print an apology in the next issue...

I think he missed a trick. The same issue had a 'classic biscuit' section which is easy to adapt and much less complicated than the special free-from section. 

I don't have the fancy cutters, but they work pretty well any shape. Don't have step by step pictures for these as rushed late one night this week when I was feeling rough (2 weeks of school being back and already sniffles doing the rounds). While the biscuit itself was good, I think the filling could have done with a little something else. I think next time I will add a little vanilla (didn't stop Mini Monster and Fussy Five demolishing the lot in less then 2 days).

Makes about 20 biscuits (depending on size of cutter and thickness of dough)

175g Plain Flour (or Wheat free bread flour)

1 tsp Baking Powder

3 tbsp Custard Powder

3 tbsp Caster Sugar

100g Dairy and Soya Free Spread

50ml Oat Cream (or milk substitute)

1 tsp Vanilla Paste (or extract)

Filling (this makes a lot, you probably only need to do half quantity!)

200g Icing Sugar

4 tbsp Custard Powder

100g Dairy and Soya Free Spread

Put Flour, Baking Powder, Custard Powder and Sugar in a bowl.

Rub in Dairy and Soya Free Spread with your fingertips until it resembles breadcrumbs.

Stir in Oat Cream (or Milk Substitute) and vanilla with a knife until it begins to come together (if using plain flour, you may need a splash more milk substitute).

Using your hand, kneed lightly to form a ball. Cover and chill for 20-30 mins.

Roll out on floured surface to 2-3mm thick (remember it's a double, triple including filling, layer so you don't want it too thick) and cut into shapes.

Place on a tray lined with greaseproof paper and bake for 12-15mins at 180ºc. Cool on a wire rack.

Meanwhile, to make the filling, cream together all the ingredients until light and fluffy. Add 2 tsp of boiling water and mix until smooth. Cover and set aside until the biscuits are cool.

Sandwich biscuits together with as much or little of the filling as you want!

Bourbons, Jammie Dodgers and Jaffa Cakes to follow!