Prep Time:15 mins
Cook Time:15 mins
These gluten-free & vegan raspberry custard kisses are a twist on the old English combo of rhubarb and custard. The raspberries provide a far simpler, less soggy, tart-tang than a dollop of stewed rhubarb would; a-top lovely little custard melt-in-your-mouth biscuits. A little splodge of piped vanilla icing holds the kisses together.
- 3 oz sunflower spread
- 1 oz icing sugar
- 1 tsp vanilla extract
- 3 oz gluten-free self raising flour
- 1¾ oz custard powder
- VANIILA B*TTER CRE*M ICING
- 1¼ oz sunflower spread
- ½ C icing sugar
- ½ tsp vanilla extract
Pre-heat the oven to 170ºC and prep a baking tray with baking paper. In a bowl beat the following thoroughly: spread, sugar & vanilla extract. When it's nicely creamed add the flour & custard powder and mix well.
Even though the mix seems wet & cloying it rolls into little balls surprisingly well. Roll your little balls and place them on waiting baking tray, then flatten them with two fingers. Pop into the oven for 15 minutes.
Place on a colling rack once cooked and ensure they are cool thoroughly before making into your raspberry kisses.
To make the vanilla b*tter cre*m beat the sugar into the spread then add the vanilla extract. When the biscuits are cold you can put a dot of icing on one and pop a raspberry on top. Job done!
Alternatively you can use our light & fluffy vanilla icing, and a bunch of fresh raspberries. I pipe a blob of icing on each of the cold biscuits, then pop a raspberry on top. Simple 😉
The biscuits (with no icing or raspberries on) freeze brilliantly and only take an hour to defrost so I tend to make a mass of them and pop them in the freezer in a sealed bag, ready to whip out if people pop by.
B*TTER CRE*M icing is butter-free, better-cre*m icing, it's 100% vegan and I use the *s to avoid confusion - there is no butter or cream in the recipe.