Custard biscuits are fork pressed cookies –comparable to Shortbread and Naan Khatai only more delicate and flavorsome from the use of custard. The main ingredient in custard powder accounts for the soft ‘melt in the mouth’ texture of this cookie, much like melting moments – South Africa’s butter biscuit version of Danish butter cookies. This recipe is egg free and easy to make. This custard biscuit simply requires butter, flour, custard powder and sugar. Using proportionate amounts of butter and flour result in perfectly pressed biscuits without cracks. I use a ratio of 1 cup butter:1 cup flour: 1/2 cup custard powder.
Amma’s Custard Biscuits
Custard biscuits were one of Amma’s most famous recipes – especially for Diwali and essential when we were expecting visitors from Durban. For variety Amma sometimes shaped custard biscuits flat and decorated them with a dot of mixed fruit jam.
When I first published this recipe in 2013, I used wholewheat flour instead, this accounts for the rough texture and brown colour in some of the photos in this recipe. Using cake flour will result in lighter , perfectly smooth custard biscuits, pictured below (made in 2020).
Another substitute in this recipe is vanilla pudding instead of custard powder, it works just as well. If you’re not in a ‘common wealth’ country/ former colony chances are you won’t find any custard powder in stores. I recommend unsweetened vanilla pudding powder or cornstarch (maizena).
Custard biscuits are always flop proof. The combination of butter and custard powder makes for a soft basis of this biscuit dough. It is creamy and smooth.
Add flour little at a time to avoid lumps forming.
Mix until the dough resembles the image below.
How to Shape Custard Biscuits
Custard Biscuits are usually shaped into balls then flattened with a fork.
Alternatively decorate with dots of jam, or dip in milk and coconut like date rolls.
Bake at moderate heat and cool before serving with a cup of tea,
Custard Biscuit Recipe