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That Melt in Your Mouth Custard Cloud Biscuits After One Bite
These Custard Cloud Biscuits may use basic pantry ingredients, but the texture feels bakery-quality. The lightly crisp edges balance perfectly with the soft centres.
Old School Custard Powder Cookies That Melt in Your Mouth
Why You Will Love and Enjoy These Custard Cloud Biscuits
- They use basic pantry ingredients you probably already have.
- The biscuits stay light and tender without being overly sweet.
- Perfect with tea, coffee, or straight off the cooling rack when nobody’s looking.
Custard Cloud Biscuits
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 30 biscuits, depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These little biscuits are soft, lightly crisp around the edges, and dangerously easy to snack on straight off the tray. They’ve got that old-fashioned bakery feel, but without any fuss or fancy ingredients
Ingredients
- 1 cup + 2 tablespoons – 250 g margarine, softened
- 1/2 cup icing sugar
- 1/2 cup custard powder
- 2 1/4 to 2 1/2 cups flour
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Line a baking tray with baking paper.
- In a large bowl, cream together the 250 g softened margarine and 1/2 cup icing sugar until pale and fluffy.
- Beat in the 1/2 cup custard powder until fully mixed through
- Add 2 1/4 cups of flour first, mixing gently until a soft dough forms. If the dough still feels sticky, add the remaining flour a little at a time.
- You want a soft dough that rolls easily without sticking badly to your hands. Too much flour can make the biscuits dry and crumbly.
- Break off marble-sized portions of dough and roll lightly between your palms. Place them slightly apart on the prepared baking tray.
- Press each one down gently with a fork dipped in flour, or flatten all the dough and cut shapes with a cookie cutter if you’d like them a bit fancier.
- Bake for 10 to 15 minutes until the bottoms and edges are just starting to turn lightly golden.
- They can overbake quickly, so keep an eye on them after 10 minutes.
- Let the biscuits cool on the tray for 5 minutes before moving them to a cooling rack.
- They firm up as they cool, even if they still seem soft straight from the oven.
Notes
Prepared, tried, and tested by Reshika
Additional Information
- Cooling time matters here. These biscuits are delicate when hot and can break apart if moved too soon.
- These biscuits should stay fairly pale with only lightly browned edges and bottoms.
- A soft but rollable dough gives the best texture.
- If the dough is overmixed or packed with too much flour, the biscuits can turn hard instead of tender. Gentle mixing matters more than people think here.
- Can I use butter instead of margarine? Yes. Butter gives a richer flavour and slightly crisper edges.
- Why is my dough crumbly? Usually, too much flour was added. Add 1-2 tsp of milk if needed to bring it back together.
- Why did my biscuits spread so much? The margarine may have been too warm or soft. Chilling the dough for 15 minutes helps.
Storage and Freezing
- Can this be frozen? Yes. Freeze the baked biscuits in an airtight container for up to 2 months. You can also freeze the dough balls before baking.
- How long can this be stored and how? Store in an airtight container at room temperature for up to 5 days. They stay freshest if kept away from heat and sunlight.
Ingredient Substitutes
- Butter can replace margarine, with a slight difference in taste and texture.
- Cornstarch mixed with a little vanilla powder can replace custard powder in a pinch, but it will give a different texture.
- A gluten-free flour blend can work, though the texture will be slightly softer
Custard Biscuits are buttery, light, and easy to make with simple pantry staples. These old-fashioned biscuits bake up soft with lightly crisp edges and are perfect for tea time or sharing.
Custard Cloud Biscuits are the kind of homemade treat that quietly disappears from the tray before they’ve fully cooled. The buttery flavour, soft texture, and lightly crisp edges make them perfect for tea time, coffee breaks, or quick weekend baking when something simple still needs to taste really good.
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Thanks for dropping in and checking out the recipes and what’s on offer.
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These are lovely! Gotta try them!
Sure, will check it out 🙂 Are old posts ok?
Yes, by all means Freda, as long as it fits the theme and you made it yourself, then please email it to me. Whoop whoop another entry. This is sooooooo much fun, just <3 it
That’s cool, will do so in some time 🙂
Just love it, thanks for your willingness to participate. Cannot wait to see what you will share with us. <3
<3