Vegan Custard Cookies
Baking cookies is quite meditative for us, from kneading the dough, rolling and cutting it out to baking and decoration. It usually takes a lot of time, effort, and patience to bake different kinds of cookies and prepare enough of everything to give some of them to family and friends. Still, for us, it's one of the most beautiful things to spend a winter Sunday in the kitchen. Unfortunately, our weekends are often not quite that relaxed, which is why we're happy to share some quick cookies today.
If you love cookies but are not into rolling and cutting out the dough, and then decorate the cookies, these vegan custard cookies are perfect for you. You create their characteristic look by simply using a fork to flatten the cookie dough a bit. That's it! If you’re already interested, we have something on top for you! The dough consists of just five ingredients: wheat flour, icing sugar, vanilla pudding powder, vanilla sugar, and vegan butter. We bet you have (almost) all the ingredients at home anyway. For us, it's the perfect recipe to bake between wrapping presents and preparing dinner.
However, to not make these cookies too basic, we thought of something special for the decoration.Don’t worry, it’s not elaborate at all, but still gives the cookies a beautiful look. After baking, we brushed the cookies with a mixture of freeze-dried raspberries and icing sugar. It’s a great fit flavor-wise, as custard and raspberries have always been an absolute match. Plus, the tartness of the freeze-dried raspberries adds that particular fruity kick that most cookies lack after all. You can find freeze-dried raspberries at organic markets or online. We used an electric grinder that finely grounds the raspberries in no time. However, the custard cookies also taste fantastic without the decoration – as I said, it's just a little extra.
For the recipe, we used organic vanilla custard powder from Byodo, which consists of just four ingredients: cornstarch, sea salt, vanilla extract, and real bourbon vanilla. All ingredients are100% organic, gluten-free, and free of added sugar. Since the vanilla custard powder in our recipe is mainly responsible for the taste, we can only recommend it to you. If you want to bake the cookies or fill your pantry with other baking essentials for Christmas, you can find the products of Byodo in organic markets or their own online shop. Byodo ships all orders CO2-neutral and with recyclable shipping materials that are made from 100% renewable materials. And if you need more recipe inspiration, take a look at our other recipe ideas with products by Byodo here.
Vegan Custard Cookies
For the dough:
- 150 g (1.25 cups) wheat flour type 405
- 50 g (0.5 cup) icing sugar
- 36 g vanilla custard powder (e.g. from Byodo)
- 8 g (1.5 tsp) vanilla sugar
- 130 g (1.25 sticks) cold vegan butter
For the decoration:
- 5 g freeze-dried raspberries
- 5 g icing sugar
Mix wheat flour, icing sugar, vanilla custard powder, and vanilla sugar in a bowl. Add vegan butter and knead the mixture by hand until you get a smooth dough. Let it rest in the fridge for at least 30 minutes.
Remove the dough from the fridge and preheat the oven to 180°C/355°F (convection heat). Form twelve equal-sized balls of 30 g (1 oz) each from the dough and transfer them to a lined baking sheet.
Flatten the dough balls with a fork to create the typical pattern on the custard cookies. Bake the cookies at 180°C/355°F on the middle rack of your oven for 10 - 12 minutes.
In the meantime, grind the freeze-dried raspberries and icing sugar in a grinder and transfer the mixture into a small bowl.
Remove the cookies from the oven and brush half of the cookies (or all of them, as you like) with the raspberry powder while they’re still warm. Let the cookies cool down and store them in an airtight container.