Makes about 25 cookies
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-1'); }); document.write(''); }(We used our old fashioned cookie cutter device. You can buy modern versions. Russell Hobbs makes one that is available at Woolworths.)
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-6'); }); document.write(''); }Preheat the oven to 200 ° C and spray a baking sheet with non-stick spray.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-2'); }); document.write(''); }1 Cream the butter and sugar together until pale and fluffy. Add the eggs and vanilla and mix well.
2 Sift the custard powder, baking powder and flour and add to the butter mixture. Mix well.
'); googletag.cmd.push(function() { googletag.display('dfp-300x250-3'); }); document.write(''); }3 Wrap the dough in plastic wrap and place in the refrigerator for 20 minutes.
4 Remove the chilled dough and spoon into the cookie cutter. Press to form the cookies You can also roll the dough gently into balls and place on a baking sheet.
5 Bake for 10-12 minutes until lightly browned. Place on a cooling rack and allow to cool properly before the cookies are packed in airtight containers.
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