Custard Biscuits (Vegan & Sugar Free)

Corn flour, used to make custard powder, is combined with wholemeal self raising flour to make these scrumptious cookies. I’ve used 2/3 cup of powdered Xylitol in this recipe. If substituting raw powdered sugar then use 3/4 to 1 cup depending on desired sweetness. These cookies also known as biscuits in Australia and can be sandwiched with a jam filling for a fancier dessert. These taste best with a drink, warm or cold, depending on the weather outside!

We need,
  • Wholemeal Self Raising Flour – 1 cup
  • Xylitol, powdered – 2/3 cup
  • Nuttelex Original – 1/2 cup
  • Corn Flour – 1/2 cup
  • Vanilla Bean Paste – 1/2 teaspoon
Directions,
  1. Line a flat baking tray with baking paper and heat the oven to 180 degrees Celsius.
  2. Take a large mixing bowl and sift the flour with powdered xylitol and custard powder.
  3. Slowly fold in the Nuttelex and vanilla bean paste into the flour.
  4. Gently knead the flour to get a soft dough.
  5. Break the dough into lime sized confections and gently roll into balls. Flatten on to the prepared tray with the back of a fork.
  6. Bake at 175 degrees Celsius for 18 – 20 minutes, or until golden and aromatic.
  7. Leave the cookies to crisp and set on the tray for at least 15 minutes after removing from the hot oven.
  8. Cool well before storing in an air tight container.

Tastes best with a glass of cold Almond Milk or, a warm drink like Chai or, caffeine free Rooibos Tea. Happy baking 😊

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