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Photo of Custard-Butter Cookies  by Nasima Singh at BetterButter

Custard-Butter Cookies

Nasima Singh
15 minutes
Prep Time
80 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Custard-Butter Cookies RECIPE

These cookies are so delicate that they melt in the mouth, it's unbelievable that they are home made! I wanted to use 500 gms of custard powder that was expiring next month and what better way than to make these cookies? They are so easy and quick to make that you will want to make them again and again. Though these cookies are loaded with butter, but they are preservatives free, hence they are anytime more healthier than your store bought cookies. Try it and you will not regret it! (Recipe adapted from Vimmys recipe world)

Recipe Tags

  • Egg-free
  • Easy
  • Kids Recipes
  • Fusion
  • Baking
  • Snacks

Ingredients Serving: 8

  1. 150 gms- Maida/Flour
  2. 150 gms- Custard Powder
  3. 4 gms- Baking Soda
  4. 65 gms- Powdered sugar
  5. 1 tsp- Vanilla Essence
  6. 185 gms- Melted butter


  1. Sift all the dry ingredients together.
  2. Add vanilla essence to the butter and stir it well.
  3. Now add the melted butter (it should be room temperature) to the dry ingredients and bring it together into a nice big ball of dough. Do not knead it. Wrap it in a cling film and refrigerate it for about 45-60 minutes or till the time you are ready to bake it.
  4. Half way through the refrigeration time, preheat your oven to 180 degrees C for about 20 minutes (Mine is a 52L Morphy Richards). (I preheat with both rods on along with the convection.)
  5. Break the dough into equal sized balls and press them gently, taking care not to break the edges. Line them on a baking sheet on your tray. Bake for 15-20 minutes at 180 degrees C.
  6. When still warm, the cookies will be slightly soft to touch. Do not worry. Once the cookies cool down, they will become crisp. Let it cool completely.
  7. Once cooled, store it in an airtight container. (This recipe makes about 30 of small size and approximately 20 of slightly larger size.)
  8. The best part is that they absolutely melt in the mouth and are eggless. They serve as perfect tea time cookies.

Reviews (2)  

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Vijaya Laxmi
Vijaya Laxmi   Sep-01-2016

instead of butter can i use margarine for cookies

shweta jhaver
shweta jhaver   Sep-01-2016

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