Custard and vanilla bean sandwich cookies

 

For better or for worse we are living in very interesting times, and the world will never be the same again (let’s hope for the better!). At the beginning of the year I couldn’t possibly have imagined what was ahead, and that my family would be living in lockdown at home for several months. There have been highs and lows, tears and laughter, losses and silver linings. And there’s been baking. A LOT of baking.

 

 

There is something magical about taking a few pantry staples, mixing them together, popping them in the oven and ending up with a tasty creation. Baking also brings comfort and is a great stress buster too, distracting us for a short time from everything else that’s going on out there and giving us the satisfaction of creating something beautiful and delicious. This cookie recipe definitely ticks those boxes.

 

 

This week I’m sharing my recipe for melt-in-the mouth custard cookies filled with vanilla bean buttercream, based on the South African fave. This recipe got a great response when I shared a little sneak peak over on Instagram, and I’ve been so looking forward to sharing it with you. Get the kettle on, and stay safe out there!

P.s. Bakers – my next post will include a fabulous giveaway just for you. Stay tuned!

 


 

CUSTARD AND VANILLA BEAN SANDWICH COOKIES

For the cookies:

  • 175g butter, softened
  • 150ml icing sugar
  • 5ml (1 tsp) vanilla extract
  • 1 large egg
  • 310ml (1¼) cups flour
  • 150ml custard powder
  • 5ml (1 tsp) baking powder
  • pinch of salt

For the vanilla bean buttercream:

  • 120g butter, softened
  • 5ml (1 tsp) vanilla paste
  • 625ml (2½ cups) icing sugar
  • 30ml (2 tbsp) milk, warmed

1.) Preheat the oven to 170ºC and line two trays with baking paper.

2.) Place the butter in a mixing bowl and sift in the icing sugar. Cream for a good five minutes until pale and fluffy. Add the vanilla extract and egg and mix.

3.) Sift the flour, custard powder, baking powder and salt into the bowl. Mix gently to combine.

4.) Roll the dough into 44 small balls. Arrange the balls on the trays leaving some space for spreading and press each one down lightly with a floured fork.

5.) Bake for 12-14 minutes. Transfer to a cooling rack and leave to cool.

6.) While the cookies are cooling prepare the vanilla buttercream. Place the butter in a mixing bowl and cream until soft and pale. Mix in the vanilla paste.

7.) Sift in the icing sugar and mix until the icing comes together. Add the warm milk and mix again.

8.) Group the cookies into pairs of similar sizes. Pipe or spread the icing onto a cold cookie, and sandwich it together with its partner. Repeat with the remaining cookies and icing.

 

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