KEK PISANG

Thursday, December 7, 2017

EGGLESS CUSTARD COOKIES...









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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