EGGLESS CUSTARD COOKIES aka
CUSTARD SHORTBREAD COOKIES - A KEEPER
adapted from : veenaazmanov. com
Yields : 53 pcs (yummy & crispy)
Ingredients :
170 g butter, room temperature (3/4 cup)
65 g powdered sugar@icing sugar, sifted (1/2 cup)
65 g custard powder (1/2 cup)
220 g all-purpose flour (1 cup)
1/2 tsp baking powder
1 tsp vanilla extract
1/4 tsp salt
Directions :
Ensure butter is at room temperature.
Sift the flour with custard powder, salt and baking powder.
Cream the butter and powdered sugar for just a few seconds. (I use hand whisk).
Add vanilla extract. Followed by the flour mixture.
Divide the dough into small golf size balls. (I measured using 1 teaspoon).
Place the balls on a parchment lined cookie sheet. (Mine, I roll them into some brown sugar).
Use a fork to flatten and mark the top.
If the cookie dough is too dry and cracking --- Add one to two tablespoon of water and try again.
Bake cookies in a preheated oven at 180'C/360'F for about 10 to 12 minutes or until golden brown.
Cool on a cookie rack completely before you transfer to a cookie jar.
These can be stored for up to 2 week...
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