CUSTARD COOKIES
This is a recipe from and Australian friend, he calls these cookies, biscuits. These cookies are great for a sweet treat. Recipe from 1975.
Provided by Pat Duran
Categories Cookies
Time 20m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 325^. Line 2 cookie sheets with parchment paper.
- 2. Cream powdered sugar and butter, until fluffy.Add egg and beat well to combine. Sift together the flour,baking powder and custard powder(cornstarch). Add dry mixture to the creamed mixture and the (vanilla if using cornstarch); combine well; until a soft dough forms.
- 3. Roll tablespoonfuls of the mixture into balls and place on prepared cookie sheets, 2 inches apart. Using a fork, press dough to flatten slightly. Note: if you want to get fancy try pressing with bottom of can or tater masher. Bake until bottoms are just turning golden. This should take between 8 and 12 minutes..depending on your oven.Let cool on sheets for 3 minutes.
- 4. Remove to cooling rack and cool completely. --- If you would like to make sandwich cookie from these : this is the filling: 1/4 cup powdered sugar 2 Tablespoons butter, room temperature Combine until creamy and spreadable. Spread between bottom of cookie and press another bottom on top.
CUSTARD CREAM COOKIES
easy, quick, and melt in your mouth cookie. Good filled or not filled the choice is yours. All the measurements in this recipe are weighed out on a scale. Received this in 1975 from Leeds England.
Provided by andypandy
Categories Dessert
Time 18m
Yield 40 single cookies
Number Of Ingredients 7
Steps:
- Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
- Sift the 6 ounces of flour with the baking soda, and custard powder.
- Add dry mixture to the creamed mix and combine well.
- Roll into small balls, and then flatten with the tines of a fork.
- Bake at 325°F on parchment-lined sheet, until bottoms are just turning golden.
- This should be about 8 minutes.
- Remove to cooling rack and cool completely.
- -CREAM FILLING-.
- Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
- Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
- Note: This recipe is all weighed out measurements.
Nutrition Facts : Calories 62.3, Fat 4, SaturatedFat 1, Cholesterol 1.5, Sodium 52.2, Carbohydrate 6.1, Fiber 0.1, Sugar 2.8, Protein 0.5
VANILLA CUSTARD KISSES COOKIES
Haven't made these yet, but they look irresistable and so tempting. If you get to bake them before me let me know what you think. Perfect afternoon tea fare. This recipe comes from Family Circle's Biscuit and Slices book.
Provided by tummyyummies
Categories Dessert
Time 27m
Yield 40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 180°C Brush two 32 x 28cm biscuit trays with melted butter. Line base with paper; grease paper.
- Using electric beaters, beat butter and sugar in a small mixing bowl until mixture is light and creamy. Add th egg yolks one at a time, beating thoroughly after each addition. Add vanilla essence; beat until combined.
- Transfer mixture to a large mixing bowl. Using a metal spoon, fold in sifted custard powder and flours. Stir until ingredients are just combined and the mixture is almost smooth. Press mixture together with fingertips to form a smooth dough.
- Roll 1 level teaspoon of mixture at a time into bowls. Arrange on prepared trays about 5cm apart. Flatten lightly with base of glass to 2.5cm rounds. Bake 12 minutes or until biscuits are golden.
- TO MAKE VANILLA CREAM:.
- Beat butter and essence in a small bowl with a wooden spoon until smooth. Add sugar and milk gradually, stir until well combined and mixture is smooth.
- Stand biscuits on trays for 5 mins, transfer to a wire rack to cool. Spread half the biscuits with filling and sandwich together with remaining biscuits. If you like you can dust biscuits with icing sugar as well.
- Keeps for up to 2 days in an airtight container.
Nutrition Facts : Calories 67.5, Fat 3.6, SaturatedFat 2.2, Cholesterol 17.2, Sodium 30.9, Carbohydrate 8.1, Fiber 0.1, Sugar 4.5, Protein 0.6
LEMON CUSTARD COOKIES
Make and share this Lemon Custard Cookies recipe from Food.com.
Provided by rainna
Categories Drop Cookies
Time 40m
Yield 20 cookies
Number Of Ingredients 10
Steps:
- Preheat oven at 180C/350°F.
- Sift flour, custard powder, and baking powder together.
- Cream butter and sugar till light and fluffy.
- Add vanilla essence, lemon rind, lemon juice, egg yolks and blend well.
- Fold in flour mixture, and mix till all ingredients form a soft dough.
- Fill into a piping bag with a 1 cm star nozzle.
- Pipe the dough on a cookie tray, 1 inch apart.
- Place a cherry or almond bit on top and bake for 12 to 15 minutes, or until golden brown.
CUSTARD COOKIES
Steps:
- 1. Bring butter to a soft stage; 2. Fold sugar into butter; 3. Add custard power and flour and fold in (at this stage you can add chocolate chips or zeera); 4. Shape into 30grms portions; 5. Set portions 2 inches apart (no need to grease tray as there is enough butter in the mix); 6. Bake at 170 degrees celcius for 8 minutes. (Note: use a cupcake tray if you want thick cookies - otherwise they flatten out on an open tray)
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