Whole Wheat Custard Cookies- easy, creamy, quick cookie/biscuit recipe made with whole wheat flour and custard powder. I wanted to finish off the custard powder, and I browsed around and found this recipe, which turned out to be a hit! It makes a perfect exotic snack for kids when you don’t want to spend much time in the kitchen!
Custard cookies can be given to toddlers from one year. Similarly, check more healthy eggless cookie/biscuit recipes for Toddlers and Kids.
Now Let’s get on to check how to make custard cookies.
- Whole Wheat Flour – 1 ¼ Cup
- Custard Powder – ½ Cup
- Butter – ¾ Cup
- (at room temperature)
- Powdered Sugar – ½ Cup
- Vanilla Essence – 1 Tsp
- Measure and keep all the ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Take the butter in a mixing bowl and add powdered sugar.
- Beat it with a whisk and mix well until the sugar is completely melted and the mixture is creamy, Then add in Vanilla essence.
- Give a quick mix. Place a sieve over a bowl, add whole wheat flour and custard powder. Sift the flour.
- Now Start to mix the dough with your hands gently until you get the soft dough consistency. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper.
- After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms. Mark lines with a fork. Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Here is the video of how to make custard cookies for toddlers and kids
Method :
1. Measure and keep all the ingredients ready. Also, preheat the oven to 180 deg C for 10 minutes. Take the butter in a mixing bowl and add powdered sugar.
2. Beat it with a whisk and mix well until the sugar is completely melted and the mixture is creamy, Then add in Vanilla essence.
3. Give a quick mix. Place a sieve over a bowl, add whole wheat flour and custard powder. Sift the flour.
4. Now Start to mix the dough with your hands gently until you get the soft dough consistency. Once the soft dough consistency is reached, keep the cookie dough in the refrigerator for 20 mins(optional step). In the meantime, line the cookie tray with a cookie sheet/parchment paper.
5. After 20 mins, take the cookie dough from the refrigerator and start making balls and flatten it using your palms. Mark lines with a fork. Arrange the cookies, and bake in the preheated oven for 15 minutes (baking time depends on the size of the cookies and oven) at 180° C till cookies are browned at the bottom. Allow to cool in tray entirely and serve the cookies.
Notes :
- Top it with chopped nuts, or chocolate chips for extra taste.
- Adjust with milk while kneading the dough to reach the soft dough consistency. I didn’t use milk and still able to get a smooth dough consistency.
- If the dough is too sticky, adjust with 1 tbsp of wheat flour.
- The cookies stay well for a week at room temperature if stored in an airtight container.
- Keep an eye on the oven after 10 minutes of baking and check whether the cookies turned brown at the bottom for completeness. The cookies may look soft, but after cooling down, the cookies will become crunchy.
- Mixing and measurements are most important for the perfect cookies.
Leave a Reply