These custard butter cookies are an old fashioned favourite for festive seasons like Chinese New Year and Hari Raya in Malaysia. Daisy shaped cookies are one of the most customary cookies served up in the 1970s and 1980s during the festive seasons. The commercially available gluten version of these cookies are now available all year round. Â There are many variations of this cookies, the most common ingredients for these modest cookies are normally butter, flour, sugar and eggs and sometimes custard powder is used to enrich the flavour and colour of the cookies. Diced Maraschino cherries or diced candied cherries are placed on top of the cookies.
Daisy custard butter cookies are conventionally shaped like a daisy flower. Due to the availability of different types of piping nozzles available, there are many different flora shapes invented. In addition, there are also many names given to these cookies, they are called cherry cookies, piping biscuits or cookies and custard cookies. For my gluten free recipe, I am using gluten free self-raising flour, gluten free and vegan custard powder, caster sugar, vegan butter and diced dried cherries (substitute for diced Maraschino cherries). This recipe is gluten free, vegan, dairy free, soy free, nut free and egg free. This is definitely at the top of my list of favourite Chinese New Year cookies and they are so easy to make. Daisy custard butter cookies are also perfect as gifts for family and friends during the festive seasons.
Ingredients
- 200 g 7oz vegan butter
- 210 g 7.4oz gluten free self-raising flour
- 100 g 3.5oz gluten free vegan custard powder
- 90 g 3oz caster sugar
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons finely diced dried cranberries
For the No Egg Natural Egg replacer (equivalent to 1 whole egg):
- 2 teaspoons 6g/0.21oz egg replacer
- 2 tablespoons 30ml water
Special Equipment
- Cookie piping gun – daisy flora or star shaped disc
Instructions
- Preheat fan-forced oven to 160C or 320F. Position the oven rack in the lower third of your oven.
- Line baking trays with baking/parchment papers.
- Using an electric standing mixer, cream the butter and sugar until light and fluffy.
- In a small bowl, mix the egg replacer with water.
- Add the egg replacer mixture and vanilla extract into the standing mixer.
- In a large bowl, whisk and mix together the gluten free self-raising flour and custard powder.
- Gradually add the flour mixture into the standing mixer, stir and mix well on low speed until you get a smooth dough.
- Add the dough into a cookie piping gun and affix a daisy, flora or star shaped disc. Press each cookie dough 1 inch apart, onto the lined baking trays.
- Press a piece of diced dried cranberry gently onto the center of each cookie dough.
- Bake in the oven for 15 minutes or until the cookies are lightly brown.
- Allow the cookies to cool on the baking trays for 3 minutes before removing to a cooling rack.
- Once the cookies are completely cooled, store in an air-tight container.
Disclosure Statement: I am NOT paid by Nuttlelex, Orgran or Earth Balance for this post!
Ok first of all these look so cute! Second sounds yummy! I definitely will give this recipe a try – for valentine’s 😉
They do taste really yum, I am still enjoying the batch that I made for this post. They are also fantastic for Valentine’s day. ????