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.

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Custard Shortbreads

From A Spoonful of Sugar

INGREDIENTS

• 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

DIRECTIONS

1. Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
2. In a mixing bowl, cream butter, icing sugar until light and fluffy
3. Add vanilla extract and salt, and mix
4. Blend in custard powder and flour, and mix until well combined
5. Cover with plastic wrap and refrigerate for at least 30 minutes
6. Shape dough into balls and place on baking sheets
7. Flatten balls slightly with a fork
8. Bake for 10 – 15 minutes, do not let them brown – remove as soon as edges start to brown slightly
9. Cool lightly, then dust with more icing sugar
10. Enjoy!

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