Description
Delightfully soft and buttery Custard Biscuits made with custard powder and vanilla essence. These golden, melt-in-your-mouth cookies are perfect for teatime or sharing with friends and family. Easy to prepare and baked to perfection, their subtle custard flavor makes them uniquely delicious.
Ingredients
Scale
Ingredients:
- 250 g butter (softened)
- 3/4 cup icing sugar (sifted)
- 1/2 cup custard powder
- 1 tsp vanilla essence
- 2 cups cake flour (sifted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent the biscuits from sticking.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sifted icing sugar together until the mixture is light and fluffy, ensuring a smooth texture for the biscuit dough.
- Add Vanilla Essence: Mix in the vanilla essence thoroughly to infuse a warm and aromatic flavor into the dough.
- Combine Dry Ingredients: In a separate bowl, sift together the custard powder and cake flour to remove lumps and evenly distribute ingredients. Gradually add these dry ingredients into the butter mixture, blending gently to form a soft dough without overmixing.
- Shape Biscuits: Take portions of the dough and roll them into small balls. Place them spaced on the prepared baking tray and flatten each ball slightly with a fork, creating a crisscross pattern for an attractive finish.
- Bake: Bake the biscuits in the preheated oven for 10-12 minutes or until the edges turn a light golden color, indicating they are perfectly cooked.
- Cool: Remove the biscuits from the oven and allow them to cool completely on a wire rack before serving to ensure they set properly and hold their shape.
Notes
- Ensure butter is softened to room temperature to make creaming easier and yield tender biscuits.
- Do not overbake to maintain a soft texture; edges should be just golden.
- You can store these biscuits in an airtight container for up to one week to keep them fresh.
- For a richer flavor, consider adding a pinch of nutmeg or cinnamon to the dry ingredients.
- Use cake flour for a lighter, softer biscuit texture as opposed to all-purpose flour.
