Custard biscuits are fork pressed cookies –comparable to Shortbread and Naan Khatai only more delicate and flavorsome from the use of custard. The main ingredient in custard powder- corn flour (maizena) accounts for the soft ‘melt in the mouth’ texture of this cookie. Eggless, this easy to make biscuit simply requires butter, flour, custard powder and sugar. Using proportionate amounts of butter and flour result in perfectly pressed biscuits without cracks.
Amma's Custard Biscuits
Custard biscuits were one of Amma’s most famous recipes – especially for Diwali and essential when we were expecting visitors from Durban. For variety Amma sometimes shaped custard biscuits flat and decorated them with a dot of mixed fruit jam.
I did not plan to make this recipe today – after talking to my sisters last night I was reminded how Amma ‘went out of her way’ to make Diwali special, it seemed inappropriate not to make anything today. I haven’t baked in a long time so did not have cake flour in stock. I used wholewheat flour instead, this accounts for the rough texture and brown colour. Using cake flour will result in yellowish , perfectly smooth custard biscuits.
Another substitute in this recipe is vanilla pudding instead of custard powder, it works just as well. If you're not in a 'common wealth' country/ former colony chances are you won't find any custard powder in stores. I recommend unsweetended vanilla pudding powder or cornflour (maizena).
Prep time: 5 minutes
Custard Biscuit Recipe
Custard Biscuit Recipe
Cook time: 15 minutes
Total time: 20 minutes
Yield: Serves 30 medium sized custard biscuits
- 125g butter (at room temperature)
- 125g cake flour
- 40g custard powder or vanilla pudding powder
- 40g icing sugar
- pinch of salt
2. Add the salt. Add the flour little at a time.
3. Mix to form a soft dough. When pressed the dough should resemble the image below. Pinch out small portions then roll into balls. Place on a lined baking tray.
4. Use a fork to press the custard biscuits into shape.
5. Bake at 180 degrees Celcius for 15- 20 minutes.Cool before serving.
Update: food like amma used to make it.com is now foodlikeammausedtomakeit.info
If you have been a regular reader of this bog you will have noticed that content from this blog has been unavailable at foodlikeammausedtomakeit.com since August 2013. Reason for this was that I lost my login details (my computer crashed—was unable to recover data). The domain name expired and I was unable to renew it. The name then went onto a public auction and I was outbid. The name foodikeammusedtomakeit.com (domain only) is now owned by someone else and is in no way associated with the content on this site - the original 'Food like Amma used to make it' - established in August 2011. Despite the loss of valuable work over the last two years, I have republised all recipes at www.foodlikeammasuetomakeit.info. If you subscribed to the old domain via email , no need to resubscribe you will still receive notification of new recipes from the new blog via email. To follow regular updates - simply like the Face book, Googelplus or Pinterest pages and don't forget to boomark the new site.
Thank you for your continued support, for reading, sharing and cooking my mothers recipes- by doing so you have helped keep the memory of my mother and perhaps the memory of other lost mothers everywhere too - alive. Happy Diwali.