These are crisp, delicious, shortbread-based cookies flavored like vanilla pastry cream. That's what these custard cookies are! Also, this simple and easy recipe uses custard powder, which gives these cookies the taste of pastry cream. And, this is an eggless recipe that takes less than 15 minutes to make.
Table of Content
I grew up eating these vanilla shortbread cookies flavored with custard powder. And, as kids, we use to call them custard cookies. In addition, these are eggless and honestly the simplest, quickest cookies you will ever make. Also, no special skills are necessary, and there are no issues with melting dough. Hence, these biscuits are perfect for baking with kids.
In fact, as a kid, I could make these from start to finish. Just a bowl and spatula to bring all the ingredients together. Then, we'd roll them into balls - place them on the cookie tray - use a fork to mark the top, and voila! Then, mom would bake them for 10 mins. Of course, I'd claim that I made these cookies. As a result, mom would call these Veena's custard cookies. Lol! I had the best mom ever!!
What is custard powder?
First of all, for those of you that do not know, custard powder is flavored pudding powder. It is cornstarch/cornflour with flavoring and a hint of yellow food color. Therefore, the flavor always reminds me of vanilla pastry cream, which is made with egg yolks, milk, sugar, and cornstarch. So, this custard powder, when cooked in milk or added as an ingredient in cookies, gives you that same flavor. Makes sense?
And, one of the most famous brands known is this Birds Custard Powder. I read somewhere that it was created by a scientist called Birds. In fact, he created it for his wife who was allergic to eggs. And yet, he wanted her to still enjoy her desserts. How sweet is that? She was lucky to have a husband who loves her so much. Don't you think?
Look at how crisp those are. Can you see it?
Why make these custard biscuits?
- Kids love these cookies so they are perfect to serve when you have kids as guests. And, most grown-ups are taken back to their childhood with the very first bite of these cookies. So, it is a great win for everyone.
- Most of the ingredients are easy to find or pantry staples.
- The process is very simple and you don't really need an electric mixer. Just a medium bowl, whisk and rubber spatula are all you need. But, feel free to use your food processor too.
- The cookies do not need any chilling time which means you can bake these from start to finish! No making your guest wait.
Ingredients and substitutes
- Custard powder - Custard powder is cornflour/cornstarch with vanilla pastry cream flavoring. If you can't find custard powder you can also use cornstarch.
- All-purpose flour - It's best to use all-purpose or plain flour (maida) rather than any other pastry flour. Since you get a nice crisp, melt-in-the-mouth sensation.
- Butter - I love full flavor butter in this recipe. And yet, if you want you can use margarine or even vegetable shortening. The veg shortening spreads a little more but still tastes good.
- Vanilla - Some custard powders do not have vanilla added. And yet, most do. So, check the back label and add more or omit as necessary.
Custard biscuits
- Preheat the oven to 350°F/ 177°C/ Gas Mark 4
- Dry ingredients - In a bowl, sift the flour with custard powder, salt, and baking powder.
- In the bowl of a stand mixer with the paddle attachment, cream the butter and powdered sugar for just a few seconds. Add vanilla extract. Followed by the flour mixture. Combine until a soft dough forms.
- Divide the smooth dough into small golf size balls. You should get about 2 dozen small balls.
Pro tip - If the cookie dough is too dry and cracking - Add one to two tablespoon of water and try again.
- Place the balls on parchment paper-lined, baking trays. Use a floured fork to flatten and mark the top.
- Bake cookies for about 10 to 12 minutes. Cool on a wire rack completely before you transfer it to a cookie jar.
- These can be stored in an airtight container for up to 10 days or can be frozen for up to a month.
- You can also dust with icing sugar before serving.
More similar cookies
These eggless custard cookies will keep in an airtight container for up to 2 weeks. You can freeze the dough for up to a month or freeze the cookies for up to three months.
These cookies don't spread much.
However, too much butter or sugar in the recipe can lead to cookies spreading. Too much baking powder or baking soda can also make cookies spread too much.
Place cookies on a cold, not hot baking pan.
And make sure the oven is at the right temperature.
These cookies have a good shelf life as dough as well as cookies.
The dough, if wrapped well, can usually stay in the fridge for 5 to 6 days before coating and baking.
You can also place the unbaked cookies on a parchment-lined tray, wrapped well with cling wrap, for about 3 to 4 days.
In addition, this snickerdoodle dough can be frozen for a month or more if covered well.
Yes, you can replace some of the all-purpose flour with almond flour. Or you can try my soft almond sugar cookies however, they are not eggless
Printable Recipe
Custard Cookies (Eggless)
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 1½ cup (190 g) All purpose flour
- 4 tablespoon (60 g) Custard powder
- ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ¾ cup (170 g) Butter ((unsalted, room temperature)
- ½ cup (60 g) Powdered sugar
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven at 350°F/ 177°C/ Gas Mark 41½ cup All purpose flour, 4 tablespoon Custard powder, ½ teaspoon Baking powder, ¼ teaspoon Salt
- In a bowl, swift the flour with custard powder, salt, and baking powder.
- In the bowl of a stand mixer with the paddle attachment cream the butter and powdered sugar for just a few seconds. Add vanilla extract. Followed by the flour mixture.¾ cup Butter, ½ cup Powdered sugar, 1 teaspoon Vanilla extract
- Divide the dough into small golf size balls. You should get about 2 dozen. Pro tip - If the cookie dough is too dry and cracking - Add one to two tablespoon of water and try again.
- Place the balls on a parchment-lined, cookie sheet. Use a fork to flatten and mark the top.
- Bake cookies for about 10 to 12 minutes. Cool on a cooling rack completely before you transfer to a cookie jar.
- These can be stored in an airtight container for up to 10 days or can be frozen for up to a month.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Barb
Veena made these today. OMG they're delicious. Just like Mom used to make!
The dough was perfect for rolling into balls, didn't need to add any liquid.
Instead of using Fork Tines to flatten the cookies, I used the embossing portion of one of my Snowflake Cookie embosser/cutters. Beautiful!!
Cookies I will have no qualms about giving to family and friends.
Thank you for the recipe.
Merry Christmas / Season Greetings to You and Yours!
Veena Azmanov
Thank you for the lovely feedback, Barb. Happy you enjoyed these cookies. Happy holidays to you.
Barb
Veena, While the actual recipe says 350, earlier on, just under 'Custard Biscuits', it says 150. That threw me until I read the recipe 'card'.
This sounds like a cookie my late Mom used to make that I can't find a recipe for. Will be trying it as soon as I get more Custard Powder!
Veena Azmanov
Thanks, Fixed the type error Barb.