Custard Cookies Eggless

Preheat the oven at 150°F/ 177°C/ Gas Mark 4

In a bowl, swift the flour with custard powder, salt, and baking powder.

In the bowl of a stand mixer with the paddle attachment cream the butter and powdered sugar for just a few seconds. Add vanilla extract. Followed by the flour mixture.

Divide the dough into small golf size balls. You should get about 2 dozen. Pro tip - If the cookie dough is too dry and cracking - Add one to two tbsp of water and try again.

Place the balls on a parchment-lined, cookie sheet. Use a fork to flatten and mark the top.

Bake cookies for about 10 to 12 minutes. Cool on a cooling rack completely before you transfer to a cookie jar.

These can be stored in an airtight container for up to 10 days or can be frozen for up to a month.