So, I went on to do my research... And found not just one but TWO really good recipes! Both recipes contain custard powder instead of egg or egg yolks. Both make crispy custard cookies. Not soft. Not hard. Not crunchy.
Why these two recipes?
The first recipe is modified custard powder cookies recipe from HERE. The original recipe makes plain custard cookies with no jam and so I added jam on them to become jam drops! Good thinking, huh? This first batch of cookies are more buttery and crisp. Not crunchy. Not chewy.
The second recipe is the jam drop recipe that is adapted from book, Bake Class by Anneka Manning. Unlike the first recipe, it contains slightly more flour, a little less custard powder, baking powder and milk. It also contains a little less butter* and more sugar* per cookies. Interestingly, these minor differences have made the second batch of crispy jam cookies somehow a little more perfectly balanced! ... being crispy and a little chewy at the same time!!!Which one is better? More butter? Or more sugar? Crispy? Or both crispy and chewy? I must admit it is a tough decision and so I decided to share both recipes!!!*The cookies from the first recipe contains 6.6g butter and 2.6g added sugar per cookie. The cookies from the second recipe contains 5.5g butter and 3.6g added sugar per cookie.
Quick Easy Crispy Buttery Vanilla Custard Jam Cookies / Jam Dropsmade with first recipe (more butter less sugar)
Quick Easy Crispy and Chewy Vanilla Custard Jam Cookies / Jam Dropsmade with second recipe (less butter more sugar)
Can you spot the differences? You can't tell? My husband and son claimed that they can taste the differences.
These cookies are made from recipe one.
With more butter, no added baking powder and milk...can you see that the crumbs are more compact and buttery like pastry?
These cookies are made from recipe two.
With added baking powder and milk...
can you see that the cookies look a little more puffy?
Like the previous quick and easy CHEWY jam cookies at HERE, these two recipes are also super quick and easy to bake!Watch my videos and you will see that both cookie doughs do not need to be chilled. Despite that the cookie dough made from recipe two is slightly softer, both dough are not sticky and easy to handle. Simply mix, assemble and bake! And you can enjoy these cookies within minutes...Recipe One:Crispy jam cookies with more butter less sugar and no baking powder and no milk
Recipe Two:Crispy Chewy jam cookies with less butter more sugar, baking powder and milk
Recipe One:Crispy Jam Cookies with more butter less sugar (no baking powder no milk)
Makes 15
100g unsalted or salted butter, softened at room temperature
40g icing sugar, sifted
1 tsp vanilla paste or extract
120g plain / all purpose flour
45g custard powder
1/4 tsp salt, optional, omit if you are using salted butter
about 4 tsp strawberry or raspberry jam
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Use a wooden spoon or an electric mixer with paddle attachment to beat butter, sugar and vanilla until creamy and combined.
Sift flour, custard powder and salt into the butter mixture and mix until a soft dough is formed.
Divide dough equally into 15 portions, 20g each. Roll into balls and flatten each ball to about 1 cm thick. Use a small 1/4 tsp measuring spoon to make a small indent in the middle. Fill each indent with about 1/4 tsp jam. Arrange on the prepared tray with about 2-3cm apart.
Bake in the preheated oven for 15-16 mins or until the cookies are golden brown and thoroughly baked and crisp, swapping the trays around halfway through baking if required.
Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely.
Store cookies in an airtight container for up to one week at room temperature.
Recipe Two:Crispy Chewy Jam Cookies with less butter more sugar plus baking powder and milk
Adapted from the book, Bake Class by Anneka Manning
Makes 18
100g unsalted or salted butter, softened at room temperature
65g (1/3 cup) caster sugar
1 tsp vanilla paste or extract
1 1/2 tbsp (22g) milk, at room temperature
150g (1 cup) plain / all purpose flour
35g (2 1/3 tbsp) custard powder
1/2 tsp baking powder
1/4 tsp salt, optional, omit if you are using salted butter
about 5 tsp strawberry or raspberry jam
Preheat oven to 180°C / 350°F. Line baking trays with baking papers.
Use a wooden spoon or an electric mixer with paddle attachment to beat butter and sugar until creamy and combined.
Add vanilla and milk and beat until pale and creamy.
Sift flour, custard powder, baking powder and salt into the butter mixture and mix until a soft dough is formed.
Divide dough equally into 18 portions, each. Roll into balls and flatten each ball to about 1 cm thick. Use a small 1/4 tsp measuring spoon to make a small indent in the middle. Fill each indent with about 1/4 tsp jam. Arrange on the prepared tray with about 2-3 cm apart.
Bake in the preheated oven for 20 mins or until the cookies are golden brown and thoroughly baked and crisp, swapping the trays around halfway through baking if required.
Allow cookies to cool slightly on the trays for about 10 mins. Transfer onto a wire rack to cool completely.
Store cookies in an airtight container for up to one week at room temperature.
Happy BakingPlease support me and like me at Facebook...