I had been shamelessly bribing my younger one for the past few days with fruit custard. It happens to be his favorite and the very word made him sit at home and study for the exams instead of wandering around the Apartments with his friends in the hot glaring sun during the afternoons. Just a few table spoons were left in the carton while I was cleaning up the pantry and I decided to use it in a cookie as I did not bake a cookie after the Oatmeal Raisin Cookies. I kept it very simple with just a handful of ingredients and it came out very well.
Eggless Almond Custard Cookies
(Makes 35-40 Cookies)
All Purpose Flour – 1 cup
Unsalted Butter – 1 cup
Custard Powder – 1/4 cup
Almonds – 1 tbsp
Powdered Sugar – 1/2 cup
Vanilla Essence – 1 tsp
Preheat the oven to 180 Degrees C. Grease and flour a baking tray and keep it aside.
Sift all purpose flour and custard powder together at least twice and keep it aside. Pulse the almonds with the skin in a mixie to a coarse powder and keep it ready.
Beat butter well. Next add powdered sugar and beat till creamy. Add vanilla essence and beat once more. I did not take out the electric beater but just used a spatula to beat both.
Add the flour mixture and the coarsely powdered almonds to the creamed butter and mix gently to make a soft dough. Refrigerate the dough for 1/2 hour.
After 1/2 hour make small balls of the dough and arrange on the prepared baking tray leaving enough space between the cookies and bake for 10 min or until they are firm to the touch. The cookies will harden on cooling down to room temperature.
The cookies will come off the tray when you shake them as they cool down. Store in an air tight container and enjoy with your hot cuppa at leisure.
- The Butter should be at room temperature and soft.
- You can also replace All purpose flour with whole wheat flour.
- I used vanilla flavored custard powder to go with the essence I used. So make sure that the flavor of the custard powder and the essence you use do not contradict each other.
- While the first batch got done in 10 min, the subsequent batches got done in 7 min.
- Oven timings may vary accordingly.
This is off to I Love Baking #2