Categories: Bakingrecipes

Custard Cream Cookies (Gluten free, dairy free M&S dupe)

If you’ve been eyeing up the new M&S Chunky Custard Cream Cookies, you’ll love this gluten and dairy free version. Inspired by the popular bakery treat, these thick, chunky cookies are packed with creamy vanilla custard flavour and chunks of dairy free white chocolate for a nostalgic twist on the classic biscuit.

Soft and chewy in the middle with lightly crisp edges, these bakery style cookies are every bit as indulgent as they look. They’re surprisingly easy to make and perfect for everything from an afternoon treat with a cup of tea to sharing with family and friends. Best of all, they’re completely gluten and dairy free, so everyone can enjoy a homemade version of this delicious M&S inspired cookie. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!

Frequently Asked Questions

How long will these cookies last?

These cookies will last in an airtight container for up to 3 days however, are always best served on the day you make them.

Can I freeze the cookie dough?

This cookie dough recipe is suitable for freezing. Just freeze the dough in balls and cook from frozen for a few minutes longer than the recipe states.

Which butter do you use for the cookies? 

I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for the perfect cookie texture.

Which dairy free white chocolate do you use?

For this recipe and the majority of my baking, I use the Moo Free White Chocolate Bars 

Which custard gluten free custard creams do you use?

Any gluten and dairy free custard creams would work. I like the Schar gluten free custard creams.

Print

Custard Cream Cookies

Prep Time 10 minutes
Cook Time 14 minutes
Chill time 1 hour
Servings 8 Cookies

Ingredients

  • 140 g dairy free butter block (See FAQs)
  • 140 g light brown sugar
  • 120 g granulated sugar
  • 1 medium egg
  • 1 teaspoon vanilla extract
  • 270 g gluten free plain flour
  • 1/4 teaspoon xanthan gum (Omit if your flour blend already contains this)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 200 g dairy free white chocolate (broken into chunks)
  • 1 (125g) packet gluten free custard creams

Instructions

  • To a large bowl add dairy free butter, light brown sugar and granulated sugar and whisk with an electric whisk until creamy.
  • Add the egg and continue to whisk. Add your vanilla extract and whisk again
  • Add the gluten free flour, baking powder, xanthan gum and salt. Mix well to form a dough.
  • Add the dairy free chocolate chunks (saving 50g for drizzling on top of the cookies). Use a rolling pin to crush the custard creams and add to the cookie dough. Place into the fridge for atleast an hour to chill.
  • Whilst the dough chills preheat your oven to 180°C and line 2 to 3 large baking trays with baking paper.
  • Take your dough out of the fridge and roll into around 8 large cookie dough balls.
  • Spread the cookie balls out on the baking trays. The cookies will spread as they cook, so ensure to leave plenty of room around each cookie.
  • Bake for 15 minutes or until golden brown and remove from the oven. They will continue to cook and firm up once they are out the oven and cool. Once cool, drizzle over your remaining melted dairy free white chocolate.

I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice

*this post contains affiliate links

Alice Wiggins

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