Custard sandwich cookies are perfect for any holiday and can make ahead of time and enjoy with family and friends to munch. Do read the full post for the tips and tricks given.
Custard sandwich cookies filled with strawberry jam are simple and easy cookies to whip up in a few minutes. It is a simple recipe and is best for gifting family and friends during holidays. This cookie is light, crisp, and melts in the mouth in texture like any other custard powder cookie. Sandwiching with my favourite strawberry jam adds extra taste to these beauties.
I love baking cookies for my evening cuppa coffee and friends’ gatherings. As this cookie hardly takes a few minutes to prepare the dough and bake, you can see an extra pack of custard powder in my pantry. Yes, you can play with the flavours and shapes of the cookies as you like. Check my Vanilla and Chocolate Twin Custard Cookies and Vanilla Custard Powder Cookies(Eggless).
All love to bake fuss-free cookies and keep baking for special occasions. This custard sandwich cookie is one of my favourite recipes, and I enjoy baking these easy cookie recipes! If you like cookies as much as I do, you’ll love this simple recipe too.
Is vanilla custard powder is the same pudding mix?
Yes, custard powder is the same pudding mix with different flavours. Different countries have their names, but generally, it is called pudding mix in many countries. In India, we procure it as custard powder.
What is custard powder made of?
Main ingredients of vanilla custard powder are cornflour/starch, salt ,colouring agent and natural flavouring agent.
Can we substitute cornflour powder/ Starch for vanilla custard powder?
Yes, you can very well substitute plain cornflour powder or starch in the place of ready-made vanilla custard powder. But, remember to add colour and flavour while mixing the cookie dough. You can add any colour and essence according to your preference. The measurement of the ingredients remains the same.
How to make custard sandwich cookies?
Firstly, beat room temperature butter well. I used an electric beater but, you can use a wire whisk too. Add sugar ( I used granulated sugar which, is powdered in an electric mixer grinder) and beat well for a minute until it is a creamy mixture. Now sieve in all-purpose flour and custard powder. Mix it gently till it combines well. Since I used a nozzle to pipe the cookie, I WANT THE COOKIE DOUGH TO BE SLIGHTLY THIN, so adding milk helps to loosen the dough.
Pipe the cookie dough gently to get a beautiful impression. If you don’t have the same sultane nozzle, try whichever nozzle you have. Make sure the tip is big enough to spread the filling on the cookies. Preheat the oven to 180 C and bake it for thirteen to fifteen minutes until the base turns golden brown. Initially, it will be soft when it comes out of the oven. After cooling completely, it turns crisp and melts in your mouth. Finally, pipe any filling as per your choice and sandwich the cookies. I use Homemade Strawberry Jam for the filling. Store it in an airtight container and serve with cuppa coffee or milk.
Let’s see step by step preparation of custard sandwich cookies
In a wide bowl beat room temperature unsalted butter for an minute.
Add sugar ( granulated or caster sugar powdered in a blender) and beat until it forms a smooth, creamy texture.
Sieve in all-purpose flour and custard powder to the butter-sugar mixture.
Gently mix the flour and custard powder with a spatula until it forms a cookie dough consistency.
As I use a nozzle for piping the dough, the cookie dough is slightly thick to pipe. So adding milk helps to lose the dough for piping.
For me, five tablespoons of milk were perfect for the dough. Do not add all the milk at once. Add a little at a time to get the consistency.
It is SULTANA NOZZLE which I used for piping these cookies. You can use any nozzle as you wish.
Fill in the piping bag. Meanwhile, preheat the oven to 180 C ( I used a Microwave convection oven).
Pipe the cookie dough as shown in the picture. Bake it for thirteen to fifteen minutes. Remember, every oven behaves differently. If you bake in an OTG, have an eye after ten minutes.
After baking, cool it on a cooling rack and let it cool completely before piping the cookies.
Filling cookies are one’s own choice. I filled my favourite Homemade Strawberry Jam for these cookies. You can try some more jams like Homemade Mango Jam, Homemade Mixed Fruit, etc.
Yummy crispy Custard sandwich cookies filled jam is ready to serve with a hot cuppa coffee, tea, or milk, for holidays or can pack for kiddo snack box.
Variations
Use any flavoured custard powder/ pudding mix of your choice.
You can use any nozzle tip as per your choice. You also can make round balls out of cookie dough and fill the cookies. It is purely optional.
You can add any nuts or dried fruits to the cookie dough if you are fond of nutty flavours.
You can add nuts or dried fruits to the cookie dough if you are fond of nutty flavours.
How to store custard sandwich cookies?
You can store the cookies in an airtight container. It stays fresh for a week on the kitchen counter, and also you can refrigerate for more than a month. If hosting a party or during holidays, you can bake ahead of time and freeze in an airtight container or zip pouches.
More cookie recipes you may like to try
Eggless Butter Cookies/Biscuits
Mint Biscuits/Mint Biscuits(Eggless)
Coconut and Pecan Cookies(Eggless)
Vanilla and Chocolate Twin Custard Cookies
Eggless Tutti Frutti Cookies(Eggless)
Cranberry Chocolate Chip Cookies
Vanilla Custard Powder Cookies(Eggless)
Chocolate Cream Sandwich Cookies
Linzer Cookies(Eggless)Quick Simple Coffee Cookies(Eggless)
I hope you like the recipe! If you like it, rate the recipe and write your feedback which means a lot to me. I always love to hear from you guys and respond as soon as possible. Happy baking!
Notes
Reading the whole post helps to nail this easy recipe. I have given all the alternates which you might like to question.
Finally, the first batch of cookies takes more time ( 15 minutes) to bake. The second and third batch takes only 12 to 13 minutes to bake. So have an eye while baking. And, also every oven behaves differently, so adjust time and heat according to it.
Custard Sandwich Cookies
Equipment
Ingredients
- 200 gm all-purpose flour
- 40 gm vanilla custard powder
- 135 gm sugar ( granulated sugar or caster sugar)
- 175 gm butter ( room temperature )
- 5 tablespoon milk ( whole milk )
Instructions
- In a wide bowl beat room temperature unsalted butter for an minute.
- Add sugar ( granulated or caster sugar powdered in a blender) and beat until it forms a smooth, creamy texture.
- Sieve in all-purpose flour and custard powder to the butter-sugar mixture.
- Gently mix the flour and custard powder with a spatula until it forms a cookie dough consistency.
- As I use a nozzle for piping the dough, the cookie dough is slightly thick to pipe. So adding milk helps to lose the dough for piping.
- For me, five tablespoons of milk were perfect for the dough. Do not add all the milk at once. Add a little at a time to get the consistency.
- It is SULTANA NOZZLE which I used for piping these cookies. You can use any nozzle as you wish.
- Fill in the piping bag. Meanwhile, preheat the oven to 180 C ( I used a Microwave convection oven).
- Pipe the cookie dough as shown in the picture. Bake it for thirteen to fifteen minutes. Remember, every oven behaves differently. If you bake in an OTG, have an eye after ten minutes.
- After baking, cool it on a cooling rack and let it cool completely before piping the cookies.
- Filling cookies are one’s own choice. I filled my favourite Homemade Strawberry Jam for these cookies. You can try some more jams like Homemade Mango Jam, Homemade Mixed Fruit, etc.
- Yummy crispy Custard sandwich cookies filled jam is ready to serve with a hot cuppa coffee, tea, or milk, for holidays or can pack for kiddo snack box.
Notes
Finally, the first batch of cookies takes more time ( 15 minutes) to bake. The second and third batch takes only 12 to 13 minutes to bake. So have an eye while baking. And, also every oven behaves differently, so adjust time and heat according to it.
Nutrition
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