Custard Biscuits
By: Sheba
Published: Tuesday, January 12, 2010 - 8:41pm

Ingredients




3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 grams butter, melted and cooled
1 teaspoon vanilla essence

Preparation

1 In a large mixing bowl , combine all the dry ingredients. 2 Make a well in the center and pour in the vanilla, the  beaten eggs and the melted butter. Mix well using a wooden spoon, but if you prefer it the old-fashioned way do what I did-use your hands. 3 Knead it into a ball until all the flour and custard is blended in. If you feel the dough is still too dry, you may add a little bit of milk to make the dough soft. 4 Roll into small balls and press. Bake at 160 C for around 20 minutes. 5 Note: It is always advisable to test the baking time. Roll out one cookie and check how long it takes to bake until golden. Remember cookies harden as they cool. So let cookies cool for around 5 minutes before you check for crispiness.

About



This is one biscuit recipe that you can NEVER go wrong with. It’s completely no-fuss and a definitely safe tea-time eat. The measurements given make maybe 3 dozen biscuits so perhaps you could half them if you want.
3 cups self-raising flour
2 cups sugar
1 cup custard powder
3 eggs, beaten
250 grams butter, melted and cooled
1 tsp vanilla essence
In a large mixing bowl , combine all the dry ingredients.
Make a well in the center and pour in the vanilla, the  beaten eggs and the melted butter. Mix well using a wooden spoon, but if you prefer it the old-fashioned way do what I did-use your hands.
Knead it into a ball until all the flour and custard is blended in. If you feel the dough is still too dry, you may add a little bit of milk to make the dough soft.
Roll into small balls and press. Bake at 160 C for around 20 minutes.
Note: It is always advisable to test the baking time. Roll out one cookie and check how long it takes to bake until golden. Remember cookies harden as they cool. So let cookies cool for around 5 minutes before you check for crispiness.
Happy Baking!

Comments:
Barnaby Dorfman

Nice recipe, how about adding a photo?