Gluten Free Jam and Custard Cookie Sandwiches

21st May 2021
Blog post

Gluten Free Jam and Custard Cookie Sandwiches are a little (actually a massive) bite of heaven!! The custard element is in the buttercream – if you add custard powder and vanilla extract to regular buttercream, it genuinely tastes like M&S Best Ever Vanilla Custard.

2 reeeeeeally bad things about these cookies (1) they aren’t the most elegant thing to eat (2) they are far too tasty to just eat one… but who cares?!!?!?!

Hopefully everything looks pretty basic! Its all bits you can get in any supermarket – nothing fancy here!!

I thought I’d just quickly run through everything and suggest replacements if necessary

  1. Gluten free plain flour – I recommend using FREEE Doves Farm
  2. Stork Block of Butter – wouldn’t recommend anything else!!!
    • This one! Comes in a 250g foil block, NOT a tub – see pic below.
    • Costs about 80p. Sometimes comes in prettier packaging (it’s yellow with pink spots at the moment!!) but always says “biscuits and pastry” on the front.
    • It’s naturally dairy free too
  3. Light Brown Sugar and Golden Caster Sugar – you could swap these for caster/granulated sugar but if you can, the combo of light brown and golden caster sugar is best for creating a sweet, caramelly cookie.
  4. Egg – I haven’t tried replacing this yet – it’s on the list! … let me know if you do!
  5. Baking powder and baking soda – helps the cookies to rise and spread a little. Make sure yours is gluten free!
  6. Cornflour – optional but good! Its a subtle difference but I think it helps to crisp up the outside and leave the middles all fluffy!
Stork Original Baking Block 250G - Tesco Groceries


  1. Jam – any flavour you like
  2. Custard Powder – I know this sounds strange but its so, so good in buttercream! I buy Birds Eye Custard Powder (found with the rest of the tinned custards) because its GLUTEN & DAIRY FREE but I’m sure there are other flavours available.
  3. Icing Sugar – no replacement for this one I’m afraid!
  4. Butter – you can use anything but I personally like to use a spread, like Flora (the one below). Its also GLUTEN & DAIRY FREE.

Gluten Free Jam and Custard Cookie Sandwiches

Prep Time10 minutes
Cook Time18 minutes
Servings: 6 gigantic cookie sandwiches



  • 220 g Gluten free plain flour
  • 115 g Stork Butter – – comes in a foil packet and says “for biscuits” on the front – its naturally dairy free
  • 65 g Light Brown Sugar
  • 65 g Golden Caster Sugar
  • 1 egg
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1 tbsp cornflour - optional but good!
  • Pinch of Salt - optional but good!


  • 100 butter
  • 200 icing sugar
  • 1 jar of jam
  • 3 tbsp custard powder
  • 2 tsp vanilla extract - A MUST!!!


  • Cut the butter into cubes. Place into a large mixing bowl with both types of sugar.
  • Whisk until just combined.
  • Add the egg and whisk until just combined.
  • Add the flour, corn flour, baking powder, baking soda and salt and whisk until fully combined. You shouldn’t see any little lumps of flour/white dusty bits!
  • Divide the dough into 8 roughly equal balls. Roll the balls into a smooth, round ball and then flatten with the palm of your hand until they are approx 1/2 inch thick.
  • Pre-heat your oven to 185oC. Cover a baking tray with tin foil
    >Baking paper will do the job but tin foil is better if you have some!
  • Place the cookies on the foil and place into the oven for precisely 18 mins!
    >Cooking time and temperature makes a hugeeeeeeeee difference. Don't play about with it unless you know you've got an oven that is either always too hot or cold!
  • Remove from the oven and leave them alone for at least 15 mins to cool before attempting to touch them!
    >Under NO circumstances should you try to move the cookies from the tray when you've removed them from the oven!!!! They need at least 10-15mins to cool, during which time they will keep cooking. If you try to move them before, they will crumble and the inside will still be raw.
  • Whilst they are cooling, whisk together the butter, icing, custard powder and vanilla until smooth and paler.
    >Whisk for at least 5 mins for optimal, creamy taste!
  • Once the cookies are completely cool, pipe/spoon your buttercream onto the underside of half of the biscuits.
    >Don't put too much buttercream on there, otherwise it makes it hard to actually eat it!!
  • Add 1 tbsp of jam to the underside of the other half of the cookies. Spread it around a little, but not right to the sides otherwise it will all squish out when you sandwich them together!
  • Sandwich together 1 of the buttercream cookies and 1 of the jam cookies! Repeat for the rest of the cookies
  • EAT!!!!!!
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