Custard Shortbread Cookies
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.
- 125 g unsalted butter at room temperature
- 40 g 1/4 cup powdered sugar, plus extra for dusting the baked cookies
- ½ tsp vanilla
- 40 g 1/3 cup custard powder
- 100 g 2/3 cup all-purpose flour
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large bowl, beat the butter, sugar and vanilla until creamy. Add the custard powder and flour and stir with a spoon until combined.
Roll the dough into balls and place on a baking sheet. Use a fork to slightly flatten the dough balls.
Bake the cookies for 12 minutes. Cool the cookies on the baking sheet and dust with more powdered sugar.