I tried this eggless whole wheat custard cookies & an eggless chocolate cake during Christmas for Raksha’s snacks party in school.It was a super hit among her friends & teachers.This is the first time i tried these custard powder cookies without eggs,butter & maida.I used whole wheat flour & oil by referring
this recipe.It came out really well & crunchy with no trace of oil smell.You can use this recipe to make basic eggless biscuit with custard powder.Its so easy to make.This is different from yo yo cookies.Try this cookies/biscuits during this holiday season for your kids.They will enjoy for sure!! Lets see how to make eggless whole wheat custard cookies with oil.
Check out my
Nankhatai/Ghee biscuit recipe !
Eggless whole wheat custard cookies recipe
Eggless whole wheat custard cookies recipe Cuisine: International
Category: Cookies
Serves: 12 nos
Prep time: 10 Minutes
Cook time: 15 Minutes
Total time: 25 Minutes
INGREDIENTS
1cup = 200 ml 1tbsp = 15 ml 1tsp = 5 ml
- Wheat flour - 1 cup
- Custard powder - 1/4 cup
- Vegetable oil/Cooking oil - 1/4 cup ( use odourless oil)
- Sugar - 1/2 cup ( powder it)
- Baking powder - 1/2 tsp
- Baking soda - 1/4 tsp
- Vanilla essence - 1/2 tsp
- Milk - 1 tbsp ( add 1 tsp more if required)
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METHOD
- Powder 1/2 cup of sugar and set aside.In a wide bowl,sieve wheat flour,powdered sugar,baking powder,baking soda and custard powder.Mix well and make a dent in the center.
- Add oil,vanilla essence and mix well to make a crumbly mixture.Add 1 tbsp of milk and try to make a dough.If you are not able to make the dough,add 1 tsp more milk.Do not add more milk or oil.Cookies won’t cook well.So adding the mentioned quantity of milk is important here.(You should add powdered sugar else you can't make the dough adding less oil)
- Take a small ball sized dough and flatten it slightly. Press it with a fork to make an impression.No problem if there are cracks in the dough.Cracks are unavoidable in this cookies.
- Grease a baking tray with oil or line it with a butter paper.Arrange the cookies giving enough gap.These cookies will flatten while baking.So leave enough space between each cookie.Preheat the oven in convection mode at 180c and bake the cookies for 15-17 minutes.Keep an eye after 12 minutes.
- The bottom of cookies turn light brown and it will come off easily from the tray.Remove the tray and allow the cookies to cool down completely.Remember these cookies would be very soft while you remove from the tray.It will turn crunchy once it cools down completely.So let the cookies cool down before you taste them.Store in a container.It stays good for a week.Enjoy with tea/coffee !
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Note
- You should use powdered sugar for this recipe.You can replace with icing sugar if you wish.
- You can use maida/All purpose flour instead of wheat flour or use both in equal quantity.
- Do not add more milk or oil while making the dough.Cookies will take more time to bake and it will remain soft n chewy in the middle.So take care.
- Don’t worry if there are mild cracks in the dough.These cookies will have more cracks after baking.
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Enjoy these crunchy cookies with tea,coffee or milk!!
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