Makes 18
Prep time 5 minutes
Cooking time: 10 minutes
Ingredients
- 170g Salted Butter
- 60g Icing Sugar
- 60g Custard Powder
- 190g Plain Flour
- 1 teaspoon Vanilla Extract
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Method
- Preheat the oven at 180°C.
- In a bowl, mix the flour (sifted) and custard powder.
- In another bowl add the butter and icing sugar and cream together with a hand mixer. Add vanilla extract. Followed by the flour mixture.
- Divide the dough into small golf size balls. You should get about 18. 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 lined baking tray. Use a fork to flatten and mark the top. - Bake cookies for about 10 to 12 minutes. Cool on a cooling rack completely before transferring to a cookie jar (if they even make it there!). These can be stored in an airtight container for up to 10 days or can be frozen for up to a month.
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The Aftermath
Clean up the mess with products from our Kitchen Range!
Wipe benchtops clean with the Kitchen Allpurpose Cloth. Followed by the Kitchen Miracle for a streak-free finish.
