Custard Cream Cookies Recipes

CUSTARD CREAM COOKIES

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.

HOME-MADE CUSTARD CREAMS

Steps:

• Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
• Preheat the oven to 200C/fan 180C/gas 6.
• Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
• Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
• Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.

CUSTARD COOKIES

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.