Description
Delightfully soft and buttery Custard Biscuits that melt in your mouth, flavored with vanilla and custard powder for a subtle creamy taste. Perfect for teatime or as a sweet snack, these biscuits are easy to prepare and bake to golden perfection.
Ingredients
Scale
Butter Mixture
- 250 g butter (softened)
- 3/4 cup icing sugar (sifted)
- 1 tsp vanilla essence
Dry Ingredients
- 1/2 cup custard powder
- 2 cups cake flour (sifted)
Instructions
- Preheat Oven: Preheat your oven to 350°F (180°C) and line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sifted icing sugar together until the mixture becomes light and fluffy, which helps create a tender biscuit texture.
- Add Vanilla Essence: Mix in the vanilla essence thoroughly to infuse the dough with a rich, aromatic flavor.
- Sift and Combine Dry Ingredients: In a separate bowl, sift the custard powder and cake flour to remove lumps and aerate the mixture. Gradually add these dry ingredients to the butter mixture, mixing gently until a soft dough forms.
- Shape Biscuits: Roll the dough into small balls and place them on the prepared baking tray. Flatten each ball slightly with a fork in a crisscross pattern to help them bake evenly and give them a classic biscuit appearance.
- Bake: Bake the biscuits in the preheated oven for 10 to 12 minutes, or until the edges turn a delicate golden color, indicating they are cooked through and crisp.
- Cool: Remove the biscuits from the oven and transfer them to a wire rack to cool completely before serving, which helps maintain their crisp texture.
Notes
- Ensure butter is softened to room temperature for easier creaming and better dough consistency.
- You can substitute custard powder with vanilla-flavored pudding powder if custard powder is unavailable.
- Cake flour is preferred for a lighter and softer biscuit; all-purpose flour may yield a denser biscuit.
- Do not overbake; biscuits should be just golden at the edges for optimal tenderness.
- Store cooled biscuits in an airtight container at room temperature for up to one week.
