First things first – my recipe of Corn Pancakes – Cachapa got featured at Fiesta Friday #109. I cannot tell you, what an honor it is especially since I see so many great recipes over there every week. Thanks once again to Angie, Josette and Lily for featuring my simple corn pancake recipe 🙂 Onto today’s recipe – Custard Cookies.
I had been planning on making these simple, super tasty cookies since long and one evening, I decided enough is enough and got onto making these. Would you believe if I said it only took me all of 15 mins to make one batch of these delicious cookies?! The cookies turned out to be melt in mouth, soft yet crunchy, utterly butterly and totally awesome – if I say so myself. The vanilla custard powder gives a beautiful color and flavor to the cookies. After the entire family devoured these cookies, I saved a few for my sister and they were also gone in no time. There are some things I would change the next time however, only because I was stupid this time around. In spite of knowing that I should place the cookies not too close to each other, I placed them close before baking. Why you ask? I thought it would be convenient for me to take a pic. Gah. Mid-way through baking, they started melting into each other and that resulted in weird shapes. I am sure some of you can spot a pentagon as well, from my baking tray. Sigh. Also, in my attempts to make them pretty, I pressed them too flat. Don’t repeat the same mistakes I did and check out the notes for more points. Nevertheless, the cookies did turn out great – no proper shapes et al 😀
To make Eggless Custard Cookies
What I used –
- All Purpose Flour, 1/2 cup
- Vanilla Custard Powder, ¼ cup
- Powdered/Icing Sugar, ¼ cup
- Unsalted Butter, 1/3 cup (at room temperature)
- Vanilla Essence, ¼ tsp
How I made –
1. Preheat the oven at 180°C for 10 mins. Meanwhile in a bowl lightly beat the butter. In another bowl, mix the powdered/icing sugar, all-purpose flour and custard powder. Add half of this dry mixture to the butter. Mix well with a spoon.
2. Soon the mixture would come together. Add the remaining flour mixture and continue to mix well with the spoon. Add the vanilla essence and mix well. The dough would come together in a ball.
3. Line a baking tray with baking sheet. Make equal sized balls of the dough and slightly press them. Use a fork to give an impression and place each cookie with at least 2cm distance in between. Bake at 170°C-180°C for 8-10 mins. When the bottoms seem slightly browning, remove them from the oven. Let them cool down completely – they will harden up.
4. Store in an air tight container.
- Most of the recipes online called for equal amounts of flour & butter and equal parts of custard powder and powdered sugar. I reduced the quantity of butter and it worked.
- Butter has to be at room temperature. Put it out of fridge for atleast an hour for the dough to come together.
- I used vanilla custard powder but other flavors can be used. If custard powder is not available, add corn flour and increase the quantity of vanilla essence to 3/4th
- These cookies tend to spread while baking. Make sure there is enough spacing between each cookie while baking.
- Don’t flatten the cookie like I did. Instead lightly press them and make an impression.
- The cookies on coming out of the oven would be very soft, almost breaking. Don’t disturb them at all as they harden up on cooling down.
- The oven time varies from one oven time to another. Keep an eye on the oven while making these as these can burn in a few seconds.