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If it’s anything I am totally crazy about, it’s a good cookie. My mission in life is to create all the best cookies but it has to be simple. No complicated recipes for me but there should be no compromising in terms of flavour. These Melting Moments with Custard Powder is to die for.
It literally melts-in-your-mouth. They are light, airy and a little bit crisp. My 10-year-old loves these cookies, it’s the only cookies he will eat. If you bake them you will know why.
These Melting Moments with Custard Powder may not be sweet enough for some so you can add more sugar. I think it has just the right amount of sugar. It is also super easy to make. All you need is an electric mixer and a few minutes of your precious time. As you all should know by now I am not the greatest decorator. So when I can just pop blobs of dough onto my baking tray and still have great looking cookies that’s a win for me. These cookies are just that, little blobs of cookie dough that spreads beautifully into these little gorgeous looking cookies.
If I could I would bake cookies everyday, nothing beats a good homemade cookie. Have you ever looked at the millions of ingredients that goes into a store-bought cookie. Some are delicious I have to admit but I think those should be kept for those desperate days when you really can’t bake your own.
There was a time when I always had freshly baked cookies in our home. Of late I haven’t had much time to bake them as often. But I think I am going to dive into my cookie making again. It’s wonderful to have a jar of cookies in the kitchen.
It is also so special to serve guests a homemade treat, I think everyone appreciates that.
Apart from beating the mixture for the cookies for longer than usual there’s no rocket science to baking these cookies. So if you have some time on your hands and give it a try please let me know how it turns out. Have a great weekend!
Another great cookie to try is my Chocolate Coconut Biscuits
Melting Moments with Custard Powder
- 125 gram/1/2 cup butter
- 1/4 cup/60ml icing sugar
- 1/4 cup/60ml custard powder
- 1/2 tspn vanilla essence
- 1/2 cup/125ml cake wheat flour plus 2 tablespoons
- glazed cherries for decorating
- Preheat oven to 160 degrees Celsius
- Line a cookie sheet with parchment paper
- Using an electric mixer beat the butter until light and fluffy. Add the icing sugar and beat until well combined
- Add the vanilla essence and custard powder and mix well
- Add the half cup of flour and the extra 2 tablespoon flour if required. I used exactly half a cup of flour plus 2 tablespoon
- Beat the flour into the butter mixture for at least 5 minutes until it is light and creamy, almost like a whipped buttercream
- Drop a teaspoon full of cookie dough onto a the baking sheet. Decorate with a cherry and bake for 10 minutes or slightly longer, until you can smell the cookies. Remove from oven and let it rest for 5 minutes and then transfer to a cooling rack. They are delicate so will break easily if removed too soon
- Dust with icing sugar once cool
- The beating for 5 minutes is necessary for that melt-in-your-mouth texture so do not skip this
- Cookies will appear soft when removed from the oven but they will harden a little once cool
- These cookies works great for kids too, add a little extra flour and the kids can roll them into balls and press them with a fork. Top up with sprinkles
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