Ani's Kitchen Stories

The buttery Custard Cookies are one of my favourite cookies. These are crisp, delicious, shortbread based cookies flavoured with custard powder. One of the easiest cookies to bake in no time. Also these buttery cookies has longer self life than most cookies and are perfect for gifting ideas too.

You can pipe the cookies or you can make it by scooping the dough, you won’t go wrong either way and all you’ll have is a delicious homemade cookies. I made it tiny cookie drop a bite size pieces for quick snacking. Trust me these custard cookies are so addictive that it won’t last long. I often like to make a fresh batch of it.

Ingredients you’ll need for this recipe is

• Softened unsalted butter

• Confectioners sugar

• Custard powder

• All-purpose flour

• Milk

• Vanilla extract

• Salt

• Sprinkle

How to make Custard Cookies

• Preheat the oven to 170 degree Celsius.

• In a bowl whisk softened butter and vanilla extract & confectioners sugar until combined.

• Gradually add the Custard powder one tablespoon at a time. Combine it well.

• Add flour and mix until crumbly then add in milk and continue to mix until you get the pipe-able consistency.

• Transfer to a piping bag fitted with an open star tip.

• Pipe the custard dough into rounds on baking sheets. Now strategically sprinkle your desired sprinkles on top of the piped dough.

• Bake it in the preheated oven until golden brown for about 10 – 12 minutes.

• Let it cool on baking sheet for 5 minutes then transfer it to a cooling rack.

These cookies doesn’t spread much. To avoid spreading you can spread the unbaked cookies in the parchment paper on a baking tray and keep it in the fridge for 15 to 20 mins before baking.
Sometimes too much butter or sugar in the recipe can also make the cookie spread. Also avoid adding baking powder & baking soda. Stick with the recipe and you’ll get the perfectly soft crumbly delicious cookies.

You can freeze these cookies for a month (or even more). And in the room temperature, these will stay upto a week.
The dough, if wrapped well, can stay in the fridge for 5 to 6 days, and the dough can be stored for a month or more in the freezer.

Ingredients:

• 1/2 cup All purpose flour

• 2 tbsp Custard powder

• 1/3 cup confectioners sugar

• 1 tsp vanilla extract

• 75 gms unsalted butter (softened butter)

• 1 tbsp milk

• 1/4 tsp salt

• Sprinkle optional

Instructions:

Preheat the oven to 170 degree Celsius.

In a bowl whisk softened butter and vanilla extract & confectioners sugar until combined.

Gradually add the Custard powder one Tbsp at a time. Combine it well.

Add flour and mix until crumbly then add in milk and continue to mix until you get the pipe-able consistency.

Transfer to a piping bag fitted with an open star tip.

Pipe the custard dough into rounds on baking sheets. Now strategically sprinkle your desired sprinkles on top of the piped dough.

Bake it in the preheated oven until golden brown for about 10 – 12 minutes.

Let it cool on baking sheet for 5 minutes then transfer it to a cooling rack. These cookies are tiny bite size pieces, enjoy it with your tea, coffee or milk or store it in an airtight container.