Daisy Custard Butter Cookies
These daisy custard butter cookies are an old fashioned favourite for festive seasons like Chinese New Year and Hari Raya in Malaysia.
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 53 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g vegan butter
- 210 g gluten free self-raising flour
- 100 g gluten free vegan custard powder
- 90 g caster sugar
- 1 teaspoon vanilla extract
- 2 tablespoons dried cranberries (finely diced )
- 2 teaspoons egg replacer powder
- 2 tablespoons water
Instructions
- 1
Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
- 2
Line baking trays with baking/parchment papers.
- 3
Using an electric standing mixer, cream the butter and sugar until light and fluffy.
- 4
In a small bowl, mix the egg replacer with water.
- 5
Add the egg replacer mixture and vanilla extract into the standing mixer.
- 6
In a large mixing bowl, whisk and mix together the gluten free self-raising flour and custard powder.
- 7
Gradually add the flour mixture into the standing mixer, stir and mix well on low speed until you get a smooth dough.
- 8
Add the dough into a cookie piping gun and affix a daisy, flora or star shaped disc. Press each cookie dough 1 inch apart, onto the baking trays lined with baking paper.
- 9
Press a piece of diced dried cranberry gently onto the center of each cookie dough.
- 10
Bake in the oven for 15 minutes or until the cookies are lightly brown.
- 11
Allow the cookies to cool on the baking trays for 3 minutes before removing to a cooling rack.
- 12
Once the cookies are completely cooled, store in an air-tight container.