How to Use Egg Custard Cream in Cookies.

I made a guide on how to make egg custard cream. This is one way of using it in baking.

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How to Use Egg Custard Cream in Cookies. Recipe
8 Steps
Ingredients
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1
Cookie dough: mix flour, sugar and baking powder. Rub the room temperature butter into the flour. Add the egg and combine just until you have an lump of dough. Refrigerate the dough for 1-2  hours.

Cookie dough: mix flour, sugar and baking powder. Rub the room temperature butter into the flour. Add the egg and combine just until you have an lump of dough. Refrigerate the dough for 1-2 hours.

2
See my guide on how to make the egg custard cream. Turn your oven on to 390°F/200°C. Cut the cookie dough in 0.2 inch pieces.

See my guide on how to make the egg custard cream. Turn your oven on to 390°F/200°C. Cut the cookie dough in 0.2 inch pieces.

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3
Roll the dough as thin as you can. Make them bite size. You can use this cookie dough as a basis for all kinds of cookies by adding ginger, chocolate chips, nuts or what ever you like

Roll the dough as thin as you can. Make them bite size. You can use this cookie dough as a basis for all kinds of cookies by adding ginger, chocolate chips, nuts or what ever you like

4
Transfer cookie to baking sheet, and place a teaspoon of egg custard at the middle of the cookie.

Transfer cookie to baking sheet, and place a teaspoon of egg custard at the middle of the cookie.

5
Make a similar piece of cookie dough and place it on top of the other one.

Make a similar piece of cookie dough and place it on top of the other one.

6
Don't worry too much about gaps, they will bake together in the oven. Bake in the middle of the oven for 15 minutes.

Don't worry too much about gaps, they will bake together in the oven. Bake in the middle of the oven for 15 minutes.

7
Cool down the cookies. Will keep in an airtight container for a week or so. I only used 1/3 of the cookie dough. The rest is in the fridge, waiting to be baked within the next month.

Cool down the cookies. Will keep in an airtight container for a week or so. I only used 1/3 of the cookie dough. The rest is in the fridge, waiting to be baked within the next month.

8
They are delicious.

They are delicious.

Ingredients

Cookie dough: 
1.65 Pounds Flour 
3 Teaspoons Baking powder 
0.55 Pounds Sugar 
1.10 Pounds Butter 
Large eggs  
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