Blogging Marathon# 36: Week 1/ Day 2
Dish: Custard Cookies
For Day 2 of marathon, I have these super simple to make Custard cookies. These are basically cookies flavored with custard powder and hence the name, custard cookies. Not sure what made me look for custard cookies, but I googled for them and found this recipe on BBC Good food site. I recently bought some caster sugar (super fine sugar) and used it in this recipe.
These cookies are easy to make, no freezing or refrigeration of the dough required. Just mix all the ingredients and form into little cookies and bake. I added some mini chocolate chips to half of the dough, so that my choco-loving son will have a share too. With or without chocolate chips, these cookies are great — they just melt in your mouth.
Original recipe used 1 egg which I replaced with egg replacer, but flax meal egg will also work here.
- ¾ cup Unsalted Butter, at room temperature 12 tablespoons, 140 grams
- 1 cup Caster Sugar 175 grams
- ½ tsp Vanilla extract
- 1 tablespoon Egg replacer whisked in 3 tablespoons of water or 1 Large Egg
- 2 cups Self rising flour** 225gms
- 1 cup Custard Powder vanilla custard powder (85 grams) I used Brown & Polson
- 1 cup Dark Chocolate, chopped or chips (optional) White or chips can be used, I used semi sweet mini chips
- Preheat the oven to 350°F. Lightly grease 2 baking pans or line them with parchment paper.
- Beat sugar, butter in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
- Add vanilla and egg (or egg replacer mixture) and mix until incorporated.
- Sift flour and custard powder into the butter mixture and mix until combined. Stir in chocolate chips (if using).
- Roll the dough into small walnut size balls and place them on the prepared baking sheet. Flatten the balls lightly with fingers.
- Bake 12~15 minutes or until lightly golden.
- Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.