- 250g butter
- 120g pure icing sugar
- 1 teaspoon vanilla extract
- 260g plain flour
- 60g custard powder
- Preheat oven to 160 degrees Celsius.
- Cream butter, vanilla and sugar until light fluffy.
- Sift flour and custard powder into butter mixture.
- Mix until dough just comes together.
- Use a biscuit press to shape the individual biscuits. Alternatively, a piping bag fitted with a 2cm star nozzle or rolled teaspoonful of dough into balls pressed down lightly with the back of a fork work just as well. If you’re feeling creative, you can make a variety of shapes like we did.
- Bake for 14 minutes turning tray around after the first 7 minutes to ensure the biscuits cook evenly remove from baking tray and allow to cool on a rack.
And here are a couple of additional tips that my SIL gave me on butter cookies presentation:
- The ideal colouration of these biscuits is the golden colour that is marginally darker than the uncooked dough.
- To achieve an even colouration of the biscuits, it is best to use a light coloured tray – i.e. the regular silver trays as opposed to the dark, non-stick trays which tend to brown the base and the sides of the cookies.
Considering that the part of the Pineapple Tarts that my son loves best is the pastry, I figured he would go mad over these cookies. Well, his interest in them lasted about a day or two and then he went back to eating Pineapple Tarts without the pineapple bit. Looks like I’m better off making the Pineapple pastry without the pineapple – which is probably not entirely a bad thing since there’s a lot less sugar in that.