Have you ever wondered what would happen if you crossed a Jammie Custard with a Custard Cream? Then look no further!
These delights are by Auntie Rachel and are completely fitting with Veganuary, held annually to promote, educate and encourage people to follow a vegan lifestyle for the month of January. Once an enthusiastic carnivore, Rachel went vegan after finding out more about the welfare issues involved in animal agriculture. She had her final meat-based meal on Christmas Day 2017 and hasn’t looked back.
In October 2020, after spending most of her lockdown whipping up vegan creations in the kitchen, Rachel launched her YouTube cooking channel – Auntie Rachel’s Chaotic Kitchen. The channel aims to bring fun and experimentation into cooking and is aimed at everyone; from committed vegans to meat-eaters wanting to try some plant-based meal options.
The channel is a no-holds-barred cooking experience and Rachel always includes all her mistakes as well as her successes. By talking the viewer through WHY she is adding something to the dish, Rachel hopes to remove some of the mystery which surrounds vegan cooking, to make it more accessible to everyone. Follow her fabulously simple recipe for a mouthwatering treat…
*You can also use store-bought custard powder*
35g Cashews (raw)/ 100g Granulated Sugar/ 40g Glutinous Rice Flour
250g Plain Flour (sifted) / 50g Granulated Sugar / ½ tbl Cornflour
160ml Oil / 1 tsp Vanilla / 2tbl Demerara Sugar / 170g Jam
150g Icing Sugar (sifted) / 1½ tbl Custard Powder (sifted) / 50g Vegan Butter
Custard Powder Method:
-Put the cashews and half of the sugar in a blender and blend for 2 minutes.
-Add the remaining sugar and flour, and blend for 2 minutes, then sieve.
-Store in a clean jar/airtight container
TIP: Scrape the blender sides down a couple of times during the blending to ensure even consistency.
-Preheat oven to 180°C | 160°C fan oven | Gas mark 3
-Combine dry ingredients (except demerara sugar) and make a well in the middle
-Pour oil and vanilla into the well, then slowly pull the dry into the wet and mix until well combined*
-Knead the dough for a few minutes and then push out into a flat piece. Pour the demerara sugar over the top, and continue to knead until evenly distributed
-For the best result, weigh the dough and divide the amount by 18 (or more, in multiples of 2) to work out how much to use for each biscuit. This will help the biscuits bake evenly
-Place a cookie cutter on a baking sheet covered with baking parchment/silicone sheet and press a weighed piece of dough into the cutter, pressing in firmly. Use a finger to press the biscuit down as you gently lift off the cutter. Smooth out any bumps/ridges on the sides of the biscuits so that the surface is even
-Repeat until the sheet is full, leaving a little bit of space between each biscuit
-Chill for at least 30 minutes in the fridge
-Bake biscuits for around 18 minutes, adjusting the temperature if they start getting too golden on top.
-Remove from the oven and carefully turn each one over (the underneath is flat, whereas the tops will be slightly uneven). Smoosh the jam around a bit to make it easier to spread and then gently smear it all over (the biscuits are quite fragile at this stage).
-Return to the oven and bake for 5 more minutes.
-Switch off the oven and open the door to let some heat out for a few minutes, and then close the door and let them cool down and dry out for at least an hour.
*NOTE: Flour can vary from brand to brand. If your hand comes away very oily as you knead the dough, add extra flour; one tablespoon at a time until the texture is less greasy (but still holds together when compressed).
-Make up the filling by forking the butter into the dry ingredients until smooth. Add the vanilla and combine well. Spread onto half of the biscuits and place another, non-custard biscuit on top of each. Press gently and wiggle slightly to help sticking.
-Wait at least an hour (I know, I’m sorry!)
-Open mouth and insert. Enjoy!
Video available at Auntie Rachel’s Chaotic Kitchen – Jammy Custards: https://youtu.be/fJNlRxsBYqQ
Recipe from Rachel Brownstein.
Rachel Brownstein© 2020