Ingredients
Dry Ingredients
- 1 cup flour (self raising)
- 1/3 cup custard powder
Wet Ingredients
- 80g vegan butter/ nuttelex
- 1/3 cup caster sugar
- 2 Tbsp plant milk
- 1/2 vanilla extract / alternative
Filling
- Jam or dessert spread of choice (2 Tbsp -ish)
Instructions
Dry Ingredients
- Mix dry ingredients together, sift if you can be bothered.
Wet Ingredients
- Cream vegan butter and sugar using a beater or small food processor. Add plant milk and essence.
Dough
- Combine wet and dry ingredients, the dough will be very soft and sticky.
- Wet hands and roll into teaspoon/s or tablespoon sized balls. place on the baking sheet. the balls will be depressed to form the indent later and will spread during baking so space accordingly.
- Using a wet thumb or other utensil make a depression in the top of the dough ball.
- Fill the depression with jam, spread or even choc chips or even fruit gum candies/ pieces of.
Baking
- Oven at 180 degrees Celsius.
- Bake for 12-15 minutes, depending on oven and cookie size.
Notes
- Originally made with vanilla cookie base and jam, but there are a wonderful variety of flavours available today. Consider trying one like and a flavour essence to match or compliment.
- Custard powder was invented by a man whose wife was allergic to eggs, but its is essentially coloured flavoured cornstarch. If you can't find custard powder or want to do a weird new version, use cornstarch (gluten free actual cornstarch!) and add some food colouring along with the extract or essence...
- You can easily make these Gluten free if you check your labels and use the right flour.
- We made Strawberry custard cookies with strawberry essence and kiwi jam... really good.
- Coffee extract and a few instant granuals + choc chips make a great mocha version.
- like them traditional flavoured but have bored muchkins... try pandan and green colouring... asian alternative to vanilla.
- Orange blossom water or orange essence/ oil and marmalade...