Finding time to bake with a toddler and newborn in the house is a challenge! Obviously, those who know me well know I can't go too long without baking something, but since becoming a mummy for the second time 6 weeks ago my life has literally been turned on it's head. Things that were starting to get easier have now become even more challenging that I'd ever imagined. Leaving the house is an adventure and a test of my sanity just about every time. I'll only take my toddler to play in confined play spaces (thank you play cafes!) and I am repeating myself what feels like a million times.
Life with a six week old and a toddler is HARD.
I've been dreaming of these custard cream cookies for weeks but haven't had the opportunity to make them. As a baker my pantry is full of just about everything I need to bake at a moments notice and when it felt like the baby had fallen into a deep sleep for her afternoon nap I knew I had to take the opportunity to de-stress and get my bake on!
The wonderful thing about these cookies is that they take very little time to whip up! They look gorgeous and taste so delicious! I hope you get a chance to make them and I'd love to see your cookies if you do!
Lemon Custard Cream Cookies
200g softened butter
70g icing sugar
1 extra large egg white (35g)
200g plain flour
50g custard powder
Finely grated zest from 1 lemon
1 tsp vanilla extract (optional)
Begin by beating the softened butter, icing sugar and lemon zest together until light, pale and fluffy. This can be done using a hand held beater or a stand mixer with a paddle attachment.
Add in the egg white and beat together until fully combined. You may need to scrape down the sides of the bowl to make sure everything is incorporated.
Add in the custard powder, plain flour and salt and beat again until everything is fully combined. Again you may need to scrape the bowl down before a final mixing to make sure everything is combined and you've created a soft, pliable dough.
Your cookie dough should be quite soft at this stage. If it's cold in your home or your butter wasn't soft enough to begin with you may find it difficult to pipe the cookies. You can transfer the cookie mixture into a bowl and microwave in a couple of very short 10 second bursts to make the dough a softer consistency. Please be very careful if you decide to do this because you don't want to melt the butter.
Fit a piping bag with a star nozzle. I use a French star tip but you can use any nozzle you have. Line your baking tray with a sheet of baking paper
If your piping skills aren't great simply roll teaspoonfuls of the dough into little balls and flatten with a fork.
I chill my piped dough for 15 - 20 minutes to set the butter, you can simply pop the tray into the fridge or freezer while you pipe the rest of the batter out.
Chilling the dough after piping firms the butter back up, this will stop the cookies spreading too much or becoming too flat in the oven.
Preheat your oven to 170 degrees C.
Bake chilled cookies for about 12-13 minutes until lightly golden