Custard Thumbprint Cookies
Custard Thumbprint Cookies are a soft, melt-in-the-mouth, chewy custard cookie with a homemade custard in the center.
Equipment
- saucepan
- Mixing bowl
- baking tray
- Whisk
Ingredients
- ⅔ Cup Brown Sugar (140g)
- ⅓ Cup Sugar (75g)
- ½ Cup Butter, Softened (110g)
- 2 teaspoon Vanilla Extract
- 1 Large Egg
- ½ Cup Custard Powder (65g)
- ½ teaspoon Baking Soda
- 1 and ⅔ Cups All Purpose Flour (215g)
Custard
- ½ Cup Custard Powder (65g)
- ½ Cup Sugar (100g)
- 1 and ½ Cups Milk
- 1 teaspoon Vanilla Extract
Instructions
- First make the custard by placing the custard powder, sugar and milk in a saucepan on a low to medium heat.
- Let the mixture come to the boil stirring constantly with a whisk.
- Once the mixture thickens, take off the heat and stir in the vanilla extract. Set aside.
- Preheat the oven to 180°C (350°f) and line a baking tray with baking paper.
- In a bowl, beat the brown sugar, sugar and butter together.
- Add the egg and vanilla extract and beat.
- Beat in the custard powder, baking soda and flour and mix until all combined.
- Roll into balls and place on the baking tray.
- Using your thumb, press a thumbprint into the middle of each cookie and then fill the dent you have made with the custard.
- Bake for around 12 minutes. The cookies will have spread slightly and be a golden colour.
- Allow them to cool for 10-15 minutes before removing from the tray.
Nutrition
Serving: 1cookieCalories: 228kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 37mgSodium: 116mgPotassium: 79mgFiber: 1gSugar: 24gVitamin A: 62IUCalcium: 48mgIron: 1mg
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