Recipes
CUSTARD CREAM COOKIES – Chef Cheryl

Courtesy Chef Cheryl-Ann Shortt – Charles on Cup of Joe Caribbean
Ingredients
COOKIES
1 cup all purpose flour
1/4 cup Regal Custard Powder
1/2 cup softened butter
3/4 cup Regal Icing Sugar
1 tsp vanilla essence
Pinch of salt
CUSTARD BUTTERCREAM
½ cup softened butter
2 cups Regal Icing Sugar
1/4 cup Regal Custard Powder
3 tbsp milk
Directions
- Preheat oven to 350 degree F.
- In a mixing bowl cream the butter, vanilla essence and icing sugar until creamy. Meanwhile, combine the remaining ingredients in a separate bowl
- Add the dry ingredients to the creamed mixture and combine only until all the dry ingredients is incorporated. If the mixture appears to dry, add a little milk to the mixture to hold.
- Place mixture in plastic wrap and chill for 20 minutes. Once completely chilled, separate into individual balls of desired size: place on a lined cookie sheet and using a fork flatten the cookies.
- Bake for 10-15 minutes. The cookies would look soft, however once it’s cooled it would become firm.
- Once cooled completely fill with custard buttercream.
- For the buttercream; Place the softened butter, icing sugar, milk and custard powder in a mixer, mix until the mixer becomes creamy.