Custard Biscuits

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A delicious buttery, slightly crisp, melt-in-your-mouth biscuit with a custard flavour

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CUSTARD BISCUITS (Makes 30 Biscuits)

200g salted butter, in 2cm cubes at room temperature
100g icing sugar (3/4 cup plus 1 tablespoon)
1/2 tsp vanilla essence
160g cake flour (1 1/4 cup plus one tablespoon)
30g maizena/cornflour (1/4 cup)
70g custard powder (1/2 cup plus 1 tablespoon)

METHOD

Cream the butter and sugar: Cream the butter, icing sugar and vanilla for about three to five minutes, until the mixture feels light and fluffly, and the butter turns a lighter shade of yellow.
Add in the dry ingredients: Then add in the flour, custard powder and cornflour. Add this in, in three batches and gently fold by hand. This ensures that the dough is nice and “short” (ie. giving you a buttery, crisp, melt-in-your-mouth feel) when baked.
Chill the dough: The dough will feel softer than a usual biscuit dough and that is fine. When you touch the dough, it should not stick to your hands. If it does, it may need a bit more flour. Add about two teaspoons at a time to ensure you do not add too much. Then place the dough in the fridge for 30 minutes to firm up a bit, before rolling into balls.
Roll into balls and imprint: Once the dough has chilled for 30 minutes, roll them into 15 – 17g balls. They may initially feel too small, but they do spread a bit when baked. If you are using a cookie stamp, dust the stamp with a bit of flour and tap off any excess, then press the stamp onto the dough. You want to flatten the cookies slightly, but keep them at around 2mm thick once flattened. If you do not have a cookie stamp, simply use the prongs of a fork, dusting in a bit of flour.
Rest the biscuits in the fridge: To ensure that the imprint is visible once baked, it is important to bake the cookie from cold. Place the cookies on a baking tray, lined with baking paper if it is not non-stick, at least 4 centimeters apart. Let it rest in the freezer for a further 45 minutes, until the biscuits are hard to the touch.
Bake the custard biscuits: Preheat the oven to 180 degrees celcius, with the rack in the middle of the oven. Bake each tray of biscuits for 8 – 10 minutes. Let the biscuits rest on the tray for 5 minutes, after they come out of the oven, then use a spatula to transfer them gently onto a cooling rack to cool completely. Once cooled, store in an airtight container. (Please read the storage instructions below for best results).
Storage: As these biscuits are quite short and buttery, they are optimally eaten two to three days after being made. If you want to increase the shelf life, or are baking them in advance I suggest that you store them well in an airtight container, closely packed together. Then store them in the fridge to prevent them from softening. They are best eaten at room temperature.