Custard Cream Cookies

I always buy a container of Bird's Eye Custard Powder to make Nanaimo Bars (recipe HERE) and then have a tin of it sitting in my cupboard until I decide to make more Nanaimo Bars. Ever had a Nanaimo Bar? You really should. 

Homemade, not store bought. 

Just do it.

Anyway.... 

I went on the lookout for other recipes using Bird's Eye Custard Powder that didn't have "Nanaimo Bar" in the title somewhere. I found these lovely cookie sandwiches over at Christina's Cucina (Visit HERE) and knew I had to give them a try! Not only are they super adorable, they are super tasty. 

Perfect for tea time, snack time, after school, movie night, or... well.... you get the picture. Any time is cookie time, am I right or am I right?

Custard Cream Cookies

(Ever so slightly adapted from Christina's Cucina) 

Ingredients

1 1/3 cup flour

1/2 cup Bird's Eye Custard Powder

1/4 tsp baking soda

pinch salt

3/4 cup butter, softened

1/2 cup icing sugar

Filling

2 Tbsp butter, softened

1/2 cup icing sugar

1/4 tsp vanilla

Directions

Preheat oven to 350. Line a cookie tray with parchment paper or Silpat mat, set aside. 

Prepare cookies - Sift together the flour, Bird's Eye, baking soda, and salt in a bowl and set aside. In another bowl, cream the butter and icing sugar for about 3 minutes, scraping sides of bowl as needed. Beat in the dry ingredients until well combined.

Using a small cookie scoop (or pinch of an amount the size of a ping pong ball), place rounds on prepared cookie sheet about 1 inch apart. Press the tops with a fork to slightly flatten the cookies. 

Bake at 350 for about 15 minutes, until bottoms are very lightly browned. 

Remove from heat and let cool on cookie sheet for 5 minutes. Then move to wire rack to cool completely. 

When cookies are room temp, prepare filling. 

Prepare filling - Whisk together butter, icing sugar, and vanilla until smooth. 

Spread a little of the filling on the bottom of one cookie and press the bottom of another cookie on top to make a sandwich.

Repeat until all the cookies have been used. Store in an airtight container. They also freeze very well! 

A very simple cookie with simple ingredients. In fact, except for maybe the Bird's Eye, you probably have all the ingredients on hand! I've heard you can substitute vanilla pudding mix for the Bird's Eye Custard Powder if you can't find it. I've never tried it myself but you can give it a go in a pinch if need be. It will probably change the flavor though as Bird's Eye Custard Powder has a lovely distinctive flavor that is different from vanilla pudding.