When my last tin of Bird’s Custard Powder was nearing its use-by date, I scoured the internet looking for different ways to use it up quickly, which is how I found these custard shortbreads.
I’m so glad I found them, they’re quick and easy to make, and melt-in-your-mouth delicious, now I’m kind of sad I ran out of custard powder – I need an excuse to get another tin, because I want to make these over and over again.
I recently made a batch for my friend K’s dad to take on his flight back home to the UK, he loved them so much (or appreciated the gesture), he’s promised me a large tin of custard powder when he’s coming back this summer.
The cookies are similar to these Christmas time cookies, with custard powder instead of almond meal, the texture is a little bit more airy and delicate, and the taste is lighter.
They make the perfect snack-time treat, and I’m in love with their bright yellow colour.
From A Spoonful of Sugar
- 4.4oz (125g or 1/2 cup) butter, softened (I used Earth Balance Soy-Free Spread)
- 1/4 cup (40g or 1.4oz) icing sugar (I used Wholesome Sweeteners Powdered Sugar)
- 1 tablespoon vanilla extract
- Pinch of salt
- 1/3 cup (40g) custard powder
- 2/3 cup (100g) all-purpose flour
- More icing sugar for garnishing
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
- In a mixing bowl, cream butter, icing sugar until light and fluffy
- Add vanilla extract and salt, and mix
- Blend in custard powder and flour, and mix until well combined
- Cover with plastic wrap and refrigerate for at least 30 minutes
- Shape dough into balls and place on baking sheets
- Flatten balls slightly with a fork
- Bake for 10 – 15 minutes, do not let them brown – remove as soon as edges start to brown slightly
- Cool lightly, then dust with more icing sugar