Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF. So this is Japanese! 'Cream Pan' is sweet bread roll filled with custard cream. I loved it when I was a little girl, and, of course, I still love it.
You can cook Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF using 12 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF
- It's of Cookie Dough.
- It's 175 grams of gold foil-wrapped Stork margarine.
- Prepare 50 grams of icing sugar / powdered.
- It's 150 grams of gluten-free flour or 175 grams plain flour.
- Prepare 50 grams of custard powder* see note.
- You need 1 tsp of baking powder.
- You need 1/2 tsp of vanilla extract.
- Prepare of Filling.
- You need 60 grams of Stork.
- It's 115 grams of icing sugar.
- Prepare 2 tbsp of custard powder.
- It's 1/2 tsp of vanilla extract.
Vickys Custard Creams / Yo-Yos / Melting Moments GF DF EF SF NF instructions
- Preheat the oven to gas 4 / 180C / 350°F and line a baking sheet with parchment paper.
- Cream the margarine and sugar together.
- Stir in the flour, custard powder, baking powder and vanilla until you form a dough.
- Roll into balls and place on the baking sheet. You'll get around 24 x 1 inch sized balls.
- Flatten with the back of a fork.
- Bake for 12 -14 minutes then let cool on a wire rack.
- To make the filling, cream the margarine until soft then beat in the sugar, custard powder and vanilla.
- Spread on one cookie then sandwich another on top, repeating for all.
- Custard powder is simply cornstarch with a touch of yellow colouring and a little almond or vanilla flavouring. If you can't find custard powder in the shops just use the same quantity of cornstarch and add an extra 1/2 tsp vanilla.