{{S.Product_Name}} X({{S.Qty}})
Amount:  {{S.Amount | currency:"":0}}
Weight: {{S.TotalWeight >= 1 ? S.TotalWeight : S.TotalWeight*1000}} {{S.TotalWeight >= 1 ? "KG" : "GM"}}   

Your cart is empty. Please click the link to add Product (View Product)

Grand Total  {{ getTotal1 | currency:"":0}} Checkout

How to make Egg Free Custard Cookies

Posted Date : 11 Jan 2023
Perfect Custard Cookie prepared by SwissBake® Type 45 Flour and Vanilleso Creme - M30, a complete versatile mix for production of various gluten free sweet baked goods like muffins, cakes and cookies.
MIXING TIME : 6 mins
BAKE TIME : 17 mins
PREP TIME : 35 - 45 mins


SwissBake® Type 45 Flour  / Refined Flour - 125 gm
Icing sugar - 75 gm
Butter - 125 gm
SwissBake ®VANILLESO CRÉME-M30 - 75 gm


Preheat the oven to 175°C. Combine all the ingredients in a mixing bowl. Using a paddle attachment on your mixer, mix the ingredients on slow speed for 1 minute, then on medium speed for an additional 5 minutes, or until a uniform dough is formed. Using a medium-sized cookie scoop, portion the dough onto a baking tray lined with parchment paper, spacing them at least 2 inches apart. Place the tray in the oven and bake at 175°C for 15-17 minutes or until the edges are golden brown. Remove the tray from the oven and transfer the cookies to a wire rack to cool.
Makes 16 cookies, each weighing approximately 25 grams.

Recipe Related Products