Custard Cookies (Eggless recipe)

Blogging Marathon# 36: Week 1/ Day 2
Theme: Cookies
Dish: Custard Cookies

For Day 2 of marathon, I have these super simple to make Custard cookies. These are basically cookies flavored with custard powder and hence the name, custard cookies. Not sure what made me look for custard cookies, but I googled for them and found this recipe on BBC Good food site. I recently bought some caster sugar (super fine sugar) and used it in this recipe.

These cookies are easy to make, no freezing or refrigeration of the dough required. Just mix all the ingredients and form into little cookies and bake. I added some mini chocolate chips to half of the dough, so that my choco-loving son will have a share too. With or without chocolate chips, these cookies are great -- they just melt in your mouth.

Original recipe used 1 egg which I replaced with egg replacer, but flax meal egg will also work here.

Ingredients:
Unsalted Butter - ¾cup (12tbsp, 140gms) at room temperature
Caster Sugar - 1cup (175gms)
Vanilla extract - ½tsp
Egg - 1 large (or 1tbsp egg replacer mixed with 3tbsp water)
Self rising flour** - 2cups (225gms)
Custard Powder - 1cup (85 gms) I used Brown & Polson vanilla custard powder.
Chocolate Chips - 1cup (optional (White or dark chocolate chips can be used, I used semi sweet mini chocolate chips)

Method:

• Preheat the oven to 350°F. Lightly grease 2 baking pans or line them with parchment paper.
• Beat sugar, butter in a stand mixer (using the paddle attachment) or using a hand mixer until light and fluffy.
• Add vanilla and egg (or egg replacer mixture) and mix until incorporated.
• Sift flour and custard powder into the butter mixture and mix until combined. Stir in chocolate chips (if using).
• Roll the dough into small walnut size balls and place them on the prepared baking sheet. Flatten the balls lightly with fingers.
• Bake  12~15 minutes or until lightly golden.
• Remove the cookies from the oven and place them a cooling rack to cool completely. Store them in an airtight container.

** Note: If using all purpose flour, then make your own self rising flour at home. Here's how to make 1 cup of Self rising flour: Mix together 1 cup All purpose flour, 1½tsp Baking powder and ¼tsp Salt. To make 2 cups of Self rising flour - mix together 2 cups All purpose flour, 3tsp Baking powder and ½tsp Salt.

Lets check out what my fellow marathoners have cooked today for BM# 36.