Recipe: Melt-in-the-Mouth Butter Cookies

After lamenting to my SIL, the Cordon Bleu chef, about the texture of our butter cookies, she recommended the following recipe which is truly of the “melt-in-the-mouth” variety.

butter cookies 2


  • 250g butter
  • 120g pure icing sugar
  • 1 teaspoon vanilla extract
  • 260g plain flour
  • 60g custard powder


  1. Preheat oven to 160 degrees Celsius.
  2. Cream butter, vanilla and sugar until light fluffy.
  3. Sift flour and custard powder into butter mixture.
  4. Mix until dough just comes together.
  5. 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.
  6. butter cookies assortment

  7. 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.

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