Custard is one of my favorite cold desserts, as a kid mom made it with fruit salad or with just bananas and I would go through a big bowl of it in no time! I always have a big can of the custard powder in my pantry for anytime the custard craving hits. A great use for this custard powder apart from making lip smacking Custard is in Cookies. Custard powder is basically flavored Corn starch.
Vanilla Custard Cookies
You will need:
Makes 16-18 cookies
3/4 cup All purpose flour
1 stick (113 gms) Unsalted butter, softened
3 tbsp Vanilla Custard powder (I used Brown&Polson)
1/2 tsp Vanilla extract
1/3 cup powdered sugar
You will need:
Makes 16-18 cookies
3/4 cup All purpose flour
1 stick (113 gms) Unsalted butter, softened
3 tbsp Vanilla Custard powder (I used Brown&Polson)
1/2 tsp Vanilla extract
1/3 cup powdered sugar
*Substitute for Custard powder: 3 tbsp Cornstarch plus increase Vanilla extract to 1 tsp
Line a baking sheet with parchment paper and preheat the oven to 350F.
Cream the butter using an electric mixer or a whisk until smooth and lightened, about 2 minutes. Add the powdered sugar and vanilla extract, beat/whisk to combine. Add the flour and custard powder and beat on low to combine. Use a spatula to bring the dough together. It will be a soft dough.
Line a baking sheet with parchment paper and preheat the oven to 350F.
Cream the butter using an electric mixer or a whisk until smooth and lightened, about 2 minutes. Add the powdered sugar and vanilla extract, beat/whisk to combine. Add the flour and custard powder and beat on low to combine. Use a spatula to bring the dough together. It will be a soft dough.
Pinch off a tablespoon of dough and roll into a ball. Place on the parchment paper. Using a fork, gently flatten the ball to make a criss-cross pattern. Bake for 12-14 minutes until the edges are a light brown. Baking times vary from oven to oven so after the 11 minute mark, keep an eye on these cookies!
Baking these for the right amount of time is important to get a flaky, crispy yet melt-in-the mouth kind of cookie. If you under bake them, they will be soft and if you over bake them they will be hard with a rough bite to it.
Baking these for the right amount of time is important to get a flaky, crispy yet melt-in-the mouth kind of cookie. If you under bake them, they will be soft and if you over bake them they will be hard with a rough bite to it.
Remove from oven and cool on pan for 2 minutes. Gently remove to a cooling rack and cool completely. Store in an air-tight container for up to a week.
The custard powder adds a rich vanilla flavor and a pleasant yellow hue to the cookies.
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