Gluten Free Custard Melting Moments
melt-in-the-mouth gluten free custard shortbread-like cookies with a custard buttercream sandwiched in between. These are such an amazing texture. They are every crumbly and appear dry but they are actually very soft and melt as soon as they touch your tongue.
Servings: 12 Cookies
Calories: 414kcal
Ingredients
- 220 g Butter, Softened (1 Cup)
- ½ Cup Caster Sugar
- 1 Large Egg
- 1 and ⅓ Cups Gluten Free Flour
- 1 and ¼ teaspoon Baking Powder
- 1 Cup Custard Powder
Custard Buttercream;
- 60 g Butter, Softened (¼ Cup)
- ¼ Cup Custard Powder
- 1 and ½ Cups Icing Sugar
- 2-4 Tbsp. Water, as needed
Instructions
- Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
- Cream the butter and caster sugar together until light and fluffy.
- Beat in the egg.
- Beat in the gluten free flour, baking powder and custard powder until you have a stiff dough.
- Shape into balls and flatten with a fork or roll into a log and slice off into 4cm pieces.
- Place in the oven for 12-15 minutes. They will have spread and lightly golden around the edges.
- Allow them to cool completely.
- While the cookies are cooling make the custard buttercream.
- Beat the butter until smooth. Slowly add in the icing sugar and custard powder.
- If the mixture won't come together, add in some water a tablespoon at a time until you have a thick consistency that will hold its shape.
- Pair up the cookies (pair the cookies with ones of relatively the same size).
- Spread or pipe the buttercream onto one of the cookies in each pair.
- Press the other cookie on top and you're finished!
Notes
Ensure you leave space between the cookies as they spread.
Be careful when handling and sandwiching the cookies together. They are very crumbly so be gentle!
Be careful when handling and sandwiching the cookies together. They are very crumbly so be gentle!
Nutrition
Calories: 414kcal