Custard Biscuits

Firstly, preheat oven to 180°C. Line a baking tray with baking paper or wax paper like I did & set aside.

Crack two eggs in a bowl.

Add the vanilla essence to the eggs.

Beat eggs & vanilla essence with a fork until combined & set aside.

Sift flour into a large mixing bowl.

Once sifted, add in the salt.

In a separate mixing bowl, add in the butter & the icing sugar. Make sure that the butter is softened, if not then just stick it in the microwave for a few seconds. Be careful not to liquify the butter.

Cream the butter & the icing sugar with a spoon. I prefer using a wooden spoon for this.

Next, add in the beaten egg mixture to the bowl of creamed icing sugar & butter.

Mix well & then drop in the sifted flour.

Mix it a bit & thereafter drop in the custard powder.

Stir well until all the ingredients are combined.

Next, you may use a piping bag to make biscuits (cookies) into shapes, but the method I am using is much quicker. Pinch a golf ball size of dough with your hands.

Roll lightly with your palms & place the dough on the lined baking tray.

Next, using a fork, press down lightly on the biscuits. It will create lines on the dough & also press it down a bit, creating the biscuit shape.

Place the shaped custard biscuits into the preheated oven & bake for 12-15 minutes.

When the biscuits are done, remove from the oven.

Set biscuits on a cooling rack. I have also lined the counter with wax paper which is directly under the cooling rack – this is for the decorating part.

Allow the biscuits to cool before decorating.

Once cooled you can serve it as is & skip the decorating.

I prefer my custard biscuits with a dash of icing sugar over the top, so if you also prefer that then grab out your sifter & gently sift over a little icing sugar.

Now they look super delicious & are ready to be eaten.

The inside of the biscuit should be soft. Do bare in mind that they may look undone, but that’s just how the texture looks, trust me – their perfectly baked.

To store these custard biscuits, simply line an airtight container with wax paper & gently lay the biscuits in. It can be stored for up to two weeks.