Custard creams are a British classic. Indeed, they're the nation's favourite biscuit, but it can be hard to get gluten-free ones. This recipe is for crunchy, sweet and buttery gluten-free custard creams filled with vanilla custard buttercream.
Prep Time30 minutesmins
Cook Time10 minutesmins
Total Time40 minutesmins
Course: Afternoon Tea, Snack
Cuisine: British
Keyword: biscuits, buttercream, cookies, gluten-free, traditional
Cream the butter and sugar together until light and fluffy.
Beat in the egg and vanilla extract.
Stir in the polenta, ground almonds and custard powder.
Bring it together with your hands to form a ball of dough.
Alternatively, place all ingredients into an electric mixer and let that do the work for you.
Cover the dough and place in the refrigerator for at least half an hour to firm up as it's quite soft and sticky.
When you're about ready to start rolling the dough, set the oven to 180℃ (160℃ fan, 350℉, Gas 4).
Dust work top very liberally with gluten free flour as the dough is likely to still be a bit sticky.
Roll out to about ¼ cm thick and cut into heart shapes with a 3 x 5 cm cutter.
Gather all the bits into another ball and repeat the rolling and cutting process.
Place them slightly apart on lined baking trays as they may spread.
Bake as near to the centre of the oven as you can get for 10 minutes until slightly browned. Well a few were more than slightly browned, but it's hard to get an even bake in my oven.
Cream
Cream the butter and icing sugar together along with the custard powder.
Add the vanilla extract and cream some more until it's super light and fluffy.
Spread this over 25 of the biscuits and cover with a further 25 biscuits.
Dust with icing sugar.
Put aside any biscuits that are left to be used for another recipe or just eaten plain.
Notes
I made 62 individual biscuits in total.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.