Melt-in-your-mouth shortbread cookies with a custard flavour
Ingredients:
- 170g butter
- 65g icing sugar
- 60g custard powder
- 220g cake flour
- 1/2 tsp baking powder
- 7.5 ml vanilla essence
- 1/4 tsp salt
Ensure butter is room temperature. Sift the flour with custard powder, salt, and baking powder. Cream the butter and icing sugar for just a few seconds until creamy and pale in colour. Add vanilla, followed by the flour mixture. Divide the dough into small golf size balls. Place the balls on a baking sheet lined with baking paper. Use a fork to flatten and mark the top. If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again. Bake cookies in a preheated oven at 180 C for about 10 to 12 minutes. Cool on a wire rack completely before you transfer to an air tight container. These cookies can be stored for up to 2 weeks...but I won't count on it lasting that long!
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