I’m sure many of us have grown up eating custard; warm or chilled, with or without jelly, served as dessert ever so often. Custard cookies make breakfast, mid-meal, snack time flavourful in a fun, nostalgic way. Crunchy, chewy yet soft to the bite, custard powder gives these cookies a melt-in-the-mouth feel.
With the addition of tutti frutti and cashewnuts, these eggless custard cookies are very similar to (or the same as?) the famous Karachi Biscuits from Hyderabad.
As much as they go well with tea or coffee, to fully savour the flavours of these custard cookies, pair them with plain unflavoured milk (dairy or vegan). Substitute the butter with a vegan shortening to make vegan custard cookies.
This eggless custard cookies recipe has limited ingredients and is so simple to make; definitely a keeper especially for ones new to baking (like myself)!
Makes: 12 largish custard cookies
Ingredients to make eggless Custard Cookies / Karachi Biscuits
1½ cups all purpose flour / maida
½ cup custard powder (preferably vanilla)
1 tsp baking powder
¾ cup castor sugar
½ cup butter
1 tsp butterscotch flavouring (or vanilla extract)
2 tbsp tutti frutti
8-10 cashewnuts, roughly chopped
2 tbsp milk, incase required
Method of making eggless Custard Cookies / Karachi Biscuits
Prep a little in advance to bring all your ingredients to ambient temperature.
Start with creaming ambient temperature butter and castor sugar, till the mix is light and fluffy. Whisk in the butterscotch flavouring or vanilla extract.
In a separate bowl, sieve together the all purpose flour, custard powder and baking powder.
Add the dry ingredients to the creamed butter and sugar mix in three batches. Add the tutti frutti and cashewnuts along with the last batch of dry ingredients. It should now start to form a dough. If the custard cookies mix is too dry, add a couple of tablespoons of ambient temperature milk to bring the dough together.
Shape the dough in to a log and wrap it using clingwrap or aluminium foil and chill the dough for an hour or till the butter in the custard cookie dough hardens. This is an important step, no shortcuts.
When ready to bake, preheat the oven to 180°C.
Slice the custard cookie dough in to half inch thick slices and place on a baking tray lined with parchment paper. When slicing, use a sharp knife and cut using the forward-backward motion instead of a downward slice, to maintain the shape. Also, keep turning the log over after every slice, to avoid crumbling / rough edges.
Bake the custard cookies for 12-15 minutes at 180°C. You know the custard cookies are ready when they start to turn a light brown around the edges.
The custard cookies will be soft when the baking is complete and will harden once cooled down. When you take them out of the oven, let the custard cookies cool for 2-3 minutes on the baking tray. Then move the custard cookies, still on the parchment paper, to a cooling tray.
If they last that long, eggless custard cookies / Karachi biscuits stay good for 4-5 days, stored in an air-tight container.
More cookies recipes here.
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