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Has anyone ever used custard filling between cookies?
I don't have any marshmallow cream, but I have a killer custard filling. I am wanting to use it to make Gingerbread Oatmeal Cream Pies, but have never tried custard between cookies? Have any of you? It sounds good, but that doesn't mean it will work...
4 Answers
- EmmaLv 74 years agoFavourite answer
The problem with custard as a cookie filling is that is too soft and oozes out when you take a bite. Even a soft cakelike whoopie pie uses a stiffer than custard type filling. Using a custard in a tiny tart like a pecan tassie can pass as a cookie.
- 4 years ago
I enjoy baking ..a flower looking cookie that had a custard cream filling that tasted like no other. If you love custard, you are going to love these melt-in-your-mouth custard cookies.
INGREDIENTS
2 ¾ sticks (300g) of unsalted butter
1 cup (120g or 4 oz.) of icing sugar
1 teaspoon vanilla essence
1 cup (150g) of custard powder
2 ¼ cups (280g or 9 3/4 oz. ) of all-purpose flour
1. Preheat the oven to 365° F (180° C).
2. Sift icing sugar, flour and custard powder and mix together.
3. Add butter and vanilla and kneed until you have a smooth dough.
4. Shape the dough into little balls.
5. Line a cookie sheet with parchment paper and place the balls on top.
6. Press the balls down with a fork.
7. Bake for about 20 minutes.
- Anonymous4 years ago
That sounds good!
