Custard Biscuits/Cookies

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Makes about 30

INGREDIENTS
175g (6.2oz) Butter
½ cup Powdered Sugar
1 cup Flour
¾ cup Custard Powder (you can buy it on amazon here or at World Market here)

For Dipping
About ½ to ¾ cup of Semi-Sweet Chocolate Chips or cooking chocolate
Hundreds and Thousands/Nonpareils

METHOD

  1. Preheat the oven to 180°C/350°F
  2. Make sure the butter is soft before using it, this trick works well. When butter is soft, cream together with icing sugar.IMG_2794
  3. Add sifted flour and custard powder and beat well. The mixture will seem very dry while beating in the flour and custard powder, keep beating and it will come together to form a solid ball. If it’s very cold and the butter isn’t very soft, you can add a teaspoon of boiling water to bring the mixture together.IMG_2795
  4. Roll into small balls, about the size of a large marble, and place on greased and floured cookie sheet.IMG_2798
  5. Press down with a fork dipped in powdered sugar. IMG_2802
  6. Bake for about 14-16 minutes or till slightly browned. IMG_2804
  7. When cool, dip half the biscuit/cookie into melted semi-sweet dark chocolate. Then dip the chocolate side into hundreds and thousands/ nonpareils. IMG_2807IMG_2812
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Date and Pecan Passover Cookies

IMG_7278INGREDIENTS

1 Cup Chopped Dates
1 Cup Roughly Chopped Pecans
1 Cup Powdered (Icing) Sugar
1 Egg White

METHOD

1. Preheat oven to 350ºF/180ºC
2. In a medium sized mixing bowl add the chopped dates, chopped pecans and powdered sugar.
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3. Mix well until all combined.
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4. Add the egg white and mix well.
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5. Place tablespoon sized scoops on a baking sheet spread an inch apart.
6. Bake for 10-12 minutes or until cookies are lightly golden.

Chewy Chocolate Chip Cookies

The recipe below can also be made dairy free by substituting dairy free butter (my favorite brands are Fleishmann’s and Blue Bonnet lactose free)

Ingredients

2¼ cups flour (add 2 tbls for high altitude)
1 tsp salt
1 tsp baking soda
1 cup (2 sticks) butter (or dairy free substitute)
¾ cup white sugar
¾ cup packed brown sugar
1 tsp vanilla extract
2 large eggs
2 cups dairy free semi sweet chocolate chips (Ghirardelli has a dairy free option)

Method

Preheat oven to 190°C/375°F

Combine flour, salt and baking soda in a small bowl. With either an electric had mixer or a stand mixer, beat the butter, sugar and vanilla in a large mixing bowl until pale yellow, light and fluffy. Once combined slowly add eggs, one at a time making sure to beat well after each egg. Gradually add the flour mixture, spoonful at a time until everything is well combined. Mix in the chocolate chips by hand.

Place ¼ cup mounds evenly on a baking sheet lined with parchment paper and make for 9-12 minutes or until lightly golden brown.

Cool on wire racks and serve with a glass of milk (for a dairy free option I like to serve Almond Coconut sweetened milk)