These are melt-in-mouth Cookies with such a beautiful texture yet soft because of the magic of Custard in it. Just handful of 6 ingredients and you'll yield these terrific little bites of plain joy.
Soft yet crisp, textured and flavoured using Vanilla Custard Powder, these cookies just melt in your mouth. They are pure delight either on their own or you can even pair them up with a hot cuppa.
I grew up eating Custard pudding a lot especially in summers when markets were filled with aromatic ripened fruits. Custard has a very special place in my heart because this was made for get-togethers and it was always such a hit among us kids. The taste of Custard has always been imbibed in my head and heart and that is what made me to go ahead and include this beautiful flavour of custard in my cookies (which already are quite popular).
They are really easy to bring together and make a wonderful treat for kids as well as grown ups and hey, these are EGGLESS!!
IN JUST 2 EASY STEPS:
You start by beating Sugar, Vanilla and Butter together unlit light and pale.
Combine dry ingredients to form dough, make cookie balls and bake. YOU ARE DONE.
Can the process to make cookies be any more simpler? Trust me, they are super easy yet just delightful treat to always make for kid parties, tea parties or just to keep in your cookie jar for pairing them up with your cup of tea.
MY VARIATION:
More Vanilla: Usually these cookies can be prepared without any addition of vanilla extract because custard powder already has mellow vanilla flavour. But I LOVE VANILLA and to get that extra punch of flavour and more aroma in my cookies, I added a tad bit of it in my cookie dough. You can avoid if you prefer less flavour and they will come out as delicious.
Use of Salt, always: I always, and I must put emphasis on ALWAYS, use a little bit of salt with the desserts and confections I bake for it enhances as well as balances the sweetness.
Sprinkled Sugar on top: Because it makes them really pretty :) and also with every bite you get a little crunch of sugar.
All the process as above, sprinkle some sugar on top, bake and there you have it, Gorgeous Vanilla Custard Cookies.
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What you need?
All Purpose Flour - 1 cup + 2-3 tablespoons (150 grams)
Vanilla Custard Powder - 7-8 tablespoons (75 grams)
Powdered Sugar - 3/4 cup (75 grams)
Vanilla extract - 1/2 teaspoon
Salt - 1/4 teaspoon
Room Temperature Butter - 2/3 cup (150 grams)
Caster sugar (optional) - 2 tablespoons to sprinkle on top
Directions:
- Preheat the oven at 180*C.
- Beat Butter, Sugar and Vanilla together in a bowl until light, pale and fluffy.
- Combine all the sifted dry ingredients to the butter mixture and combine all together using spatula to form a dough. DO NOT OVER-MIX.
- Now make small dough balls, place them on the baking tray and flatten using fork leaving marks. Sprinkle Castor Sugar on top.
- Bake in the pre-heated oven at 180*C for 12-15 minutes. Keep check after 12 minutes and rotate your tray once in the middle of baking to evenly bake all the cookies. Time may vary depending on the size of the cookies.
- Baked cookies will have edges done, slightly soft in the middle and will start giving off baked aroma. Take it out and let it cool on the baking tray for 5 minutes before transferring them to the cooking rack to cool down completely.
- DO NOT OVER-BAKE for that will harden the cookies and will ruin the texture and taste of Vanilla Custard Cookies.
Note:
- If the cookie dough seems a little dry and too crumbly to bring together, add a splash of milk to combine and make a firm dough.
- This recipes yields 30-35 small cookies. You can easily half or double the recipe depending on your need.
- Even when cookie looks soft in the middle and edges seem done, DO NOT OVER-BAKE and take the tray out as the cookies tend to keep baking on the tray and they will eventually crisp up.
- Let the cookies cool down completely before storing otherwise their heat will be trapped in the storage jar making them stale too quickly.
- These cookies can be stored in an airtight container for up to 2 weeks and tastes best when consumed fresh.
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