Custard Thumbprint Cookies are a soft, melt-in-the-mouth, chewy custard cookie with a homemade custard in the center.
If you like custard or vanilla, these are for you.
Do you like custard?
I’m not a custard fan as a general rule. I’ve come to like it more as I’ve got older but I still wouldn’t just eat it or pour it over my dessert but in cookies… Oh yes, that is something I can get behind.
The cookies are very simple to make and are just like making plain vanilla cookies except with the addition of custard powder right into the dough. This not only adds a lovely hint of custard flavour to the cookies but adds a lovely melt-in-the-mouth feel from the cornflour base that is custard powder.
I made a simple custard powder custard for the filling. This filling is simply custard powder, sugar and milk that is slowly brought to the boil so it thickens (much like a white sauce). It is a simple custard but I have still managed to botch it up completely in the past so I have two tips for you.
- Bring the custard up to the boil on a low to medium heat and stir constantly. Yes it is time consuming but it helps stop the custard powder from clumping or for bits of the custard to cook faster than others.
- Use a whisk not a spoon. Sometimes tip one just isn’t enough and the mixture will clump regardless. Using a whisk ensures a more even, smooth, clump-free consistency.
Add some vanilla essence and that’s it. A perfect custard without the need for egg yolks.
Press your thumb into each cookie and fill each ‘thumbprint’ with custard and bake.
- 2/3 Cup Brown Sugar
- 1/3 Cup Sugar
- 110 g Butter, Softened (1/2 Cup)
- 2 tsp Vanilla Extract
- 1 Large Egg
- 1/2 Cup Custard Powder
- 1/2 tsp Baking Soda
- 1 and 2/3 Cups All Purpose Flour
- 1/2 Cup Custard Powder
- 1/2 Cup Sugar
- 1 and 1/2 Cups Milk
- 1 tsp Vanilla Extract
- First make the custard by placing the custard powder, sugar and milk in a saucepan on a low to medium heat.
- Let the mixture come to the boil stirring constantly with a whisk.
Once the mixture thickens, take off the heat and stir in the vanilla extract. Set aside.
Preheat the oven to 180°C (350°f) and line a baking tray with baking paper.
- In a bowl, beat the brown sugar, sugar and butter together.
Add the egg and vanilla extract and beat.
- Beat in the custard powder, baking soda and flour and mix until all combined.
- Roll into balls and place on the baking tray.
- Using your thumb, press a thumbprint into the middle of each cookie and then fill the dent you have made with the custard.
- Bake for around 12 minutes. The cookies will have spread slightly and be a golden colour.
- Allow them to cool for 10-15 minutes before removing from the tray.