Karyn shares her love language: cookies

I COULD get used to this ‘cooking at leisure’ with no time pressure and no deadlines. I had such a divine day after seeing Rhett off to work, I cleaned floors and bathrooms, did three loads of washing and then pottered around in the kitchen.

I then made my way to the kitchen and made these delicious custard creams.

Custard creams:
Ingredients:
125 g butter
1/4 cup icing sugar
1/2 tsp vanilla essence
1 cup plain flour
1/4 cup custard powder
1/2 tsp baking powder

Custard Cream:
25 g butter, softened
1/2 tsp vanilla essence
1/3 cup icing sugar
2 tsp custard powder

Method:
Beat the butter, icing sugar and vanilla in a bowl with electric mixer until light and fluffy.
Sift together flour, custard powder and baking powder and gradually stir into the creamed butter mixture, mixing well.
Roll even teaspoons of the mixture into balls and place on lightly greased oven trays.
Press balls slightly with a fork.
Bake at 180°c for 10 minutes, or until lightly brown
Cool biscuits on tray for five minutes, then transfer to wire rack to completely cool. Sandwich together with a little custard cream.
For the custard cream, beat butter, and vanilla in a bowl with the back of a spoon until creamy.

ALSO READ: Karyn shares her love language: melanzane

Cookie dough recipe:
This is a super easy cookie recipe that can be transformed into so many different flavours. The options are endless.
Choc chips, peanut butter, Astros, Smarties, whatever blows your hair back. I have a tiny obsession with the “flavor nations” flavours and essence.

1 block margarine (vegan if necessary)
2 cups caramel sugar
5-and-a-half cups of flour
1 tsp baking powder
Half a tsp bicarb
1 egg yolk (leave out for vegan cookies, it just adds a richness).
A few splashes of your favourite flavour (even if it’s just vanilla).

Soften margarine (don’t melt).
Add sugar and cream on high speed until mixture turns pale, then add egg yolk.
Slowly add flour, baking powder and bicarb on low speed.
Add flavour, and your favourite filling (Smarties, peanut butter, etc.)
If adding peanut butter, 3 tbls is sufficient. You may need a tad more flour.
Feel mixture. When it is firm to the touch and it doesn’t stick to your hands, then you’re on the right track.

Roll dough into balls and press on a well greased baking tray.
Bake on 180°c for 12 to 15 minutes until golden.
Cool and enjoy.

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