Ingredients

The following ingredients have 6 Servings
  • 100 gm Refined Flour (3/4 cup )
  • 30 gm custard powder (2 tablespoons (in your flavor of choice))
  • 45 gm powdered sugar (3 tablespoons)
  • 100 gm butter (1/2 cup (softened))
  • Milk (just enough to make the batter pipe able)

Instruction

  • Sieve the flour and the custard powder together into a bowl. In another bowl mix in the butter and the sugar with a wooden spoon and blend until pale in color, smooth and creamy.
  • Put in the flour mixture and mix until smooth and there are no lumps. Add a little milk only if the dough is stiff or you want to thin it down slightly to a pipe able butter cream consistency.
  • Fill the dough in a piping bag (use a zip lock bag if you do not have a piping bag) fitted with a star nozzle. If not piping simply make small balls of the dough and press down on the cookie sheet with your fingers. (use no or very little milk then)
  • Line a baking try with parchment and pipe out little rosettes keeping a distance of half an inch between two.
  • Refrigerate the cookies for 15 mins and meanwhile preheat your oven to 180 degrees centigrade/ 350F/Gas mark 4.After cooling for 15 mins bake the cookies for 8 to 10 minutes or until they turn golden brown at the edges.
  • Allow to cool down to room temperature and then store in an airtight container.