18 August, 2015
Custard Crashes
Custard Crashes
Makes: 24 custard cookies or 12 custard crashes
Cookie Ingredients:
- 90g butter
- 2 tablespoons icing sugar
- 1 cup plain flour
- 3 tablespoons custard powder
- 3 tablespoons milk
Filling Ingredients:
- 1/4 cup butter, softened
- 1 tablespoon custard powder
- 1 cup icing sugar
- 1 tablespoon milk
Method:
- Preheat oven to 180 degrees Celsius and line your cookie trays with baking paper
- Cream butter and icing sugar together until light and fluff, then add in the sifted custard powder, milk and flour mixing until well combined
- Roll into small balls and place on the prepared cookie trays, press down each ball with the tip of a fork or cookie press
- Bake for 10-15 minutes or until evenly browned
- When removing from the oven immediately loosen under each cookie with a butter knife and then sit for 5 minutes before transferring to a wire rack to cool
- To make the cookie filling , place the butter into a medium bowl, and beat with an electric mixer until it because lighten and fluffy
- Add in the custard powder and milk then gradually mix in the icing sugar until the frosting is thick and spreadable. You may need some additional icing sugar
- Beat for at least 3 minutes for it to get good and fluffy
- Find two biscuits around the same size and then spread some custard filling then press the two biscuits gently to create your completed custard crash.
Recipe Notes:
- Store in an airtight container below 27 degrees for a maximum of 5 days
- This recipe is only freezer friendly for the uncooked cookie dough to be consumed within 30 days
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.