Custard Cream Cookies – a delicious recipe with flour, custard powder, baking soda, confectioners powdered sugar, margarine, confectioners powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream 2 ounces of powdered sugar with the 6 ounces of butter or margarine. Cream well until fluffy.
2
Sift the 6 ounces of flour with the baking soda, and custard powder.
3
Add dry mixture to the creamed mix and combine well.
4
Roll into small balls, and then flatten with the tines of a fork.
5
Bake at 325u00b0F on parchment-lined sheet, until bottoms are just turning golden.
6
This should be about 8 minutes.
7
Remove to cooling rack and cool completely.
8
-CREAM FILLING-.
9
Combine the last of the 2 ounces powdered icing sugar with the 1 ounce of room temperature butter, until creamy and spreadable.
10
Spread frosting on the bottom of one cookie, and top with the bottom of another, to make a filled cookie.
11
Note: This recipe is all weighed out measurements.
620
kcal
Calories
41
g
Fat
61
g
Carbs
5
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 ounces all-purpose flour, 2 ounces birds custard powder (or Hornes), 1/4 teaspoon baking soda, 2 ounces confectioners powdered sugar, and more.
Yes, Custard Cream Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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