I love shortbread cookies. They keep well, are easy to make, and melt in your mouth.

Recently I came across a recipe that uses custard powder to give an even more melt-in-your-mouth sensation than regular shortbread cookies. I love finding new ways to use custard powder. So far I’ve made an eggless custard cake and a pumpkin custard cake.

Custard powder is available at Fresh n’ Easy and on Amazon.

These were the fastest shortbread cookies I’ve ever made. I literally made them in the 10 minutes I was waiting for something else to finish.

I didn’t want to just make free form circles, so I decided to use my cookie cutter and make some hearts to mix up with the round ones. I finished them off with some powdered sugar which I dusted over the top rather than rolling the cookies in it. I definitely recommend the sugar coating, otherwise the custard powder taste is a little strong.

Another note, if you make these cookies, do make them fast. Don’t let the dough sit around. For some reason the dough texture starts to stiffen up if you leave it sitting too long.

This is an easy recipe though and tasty. I would make these again. They also keep quite well. I had them over a week and they still tasted great. You can view the full recipe at A Spoonful of Sugar.



10 Responses to “Custard Shortbread Cookies”

  1. Lisa and Sarah — November 30, 2012 at 4:37 pm

    They look delicious! We love how you made some in a heart shape. Thanks heaps for linking:)

    • Kirbie replied: — December 2nd, 2012 @ 12:17 am

      Thanks for sharing your great custard powder recipes =)

  2. caninecologne — November 30, 2012 at 6:44 pm

    Can’t wait to make this with the Bird’s Custard Powder! The butter in the recipe is in grams, is that more than 1 stick’s worth?

  3. Dina — December 3, 2012 at 11:05 am

    these cookies do look melt in your mouth!

    • Kirbie replied: — December 3rd, 2012 @ 11:59 am

      I agree!

  4. Kay — December 3, 2012 at 4:11 pm

    These look so cute!

    • Kirbie replied: — December 4th, 2012 @ 9:44 am

      Thank you!

  5. Carol — December 5, 2012 at 9:06 am

    CC and I had the same thought about using Bird’s. That was the first thing I thought of to try this recipe.

    • Kirbie replied: — December 5th, 2012 @ 9:47 am

      Hehe, nice!

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