Daisy custard butter cookies are a favourite old fashion cookies for the festive seasons. Specifically Chinese New Year and Hari Raya in Malaysia. Daisy shaped cookies are one of the most customary cookies. Likewise, they have been serving these cookies since the 1970s and 1980s during the festive seasons. The commercially available gluten version of these cookies are now available all year round. There are many variations of this cookies. Besides, the most common ingredients for these modest cookies are normally butter, flour, sugar and eggs. Moreover, they sometimes use custard powder to enrich the flavour and colour of the cookies. Additionally, they place diced Maraschino cherries or diced candied cherries on top of the cookies.
Gluten Free Daisy Butter Cookies
Conventionally, we shape daisy custard butter cookies like a daisy flower. Due to the availability of different types of piping nozzles available, they invented many different flora shapes. In addition, they gave many different names to these cookies. Likewise, they call them cherry cookies, piping biscuits or cookies and custard cookies.
For my gluten free daisy custard butter cookies recipe. I am using gluten free self-raising flour, gluten free and vegan custard powder. As well as caster sugar, vegan butter and diced dried cranberries (substitute for diced Maraschino cherries or candied cherries). This recipe is gluten free, low carb, 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. Besides, they are so easy to make at home. Daisy custard butter cookies are also perfect as gifts for family and friends during the festive seasons.
You may also like my other gluten free cookies recipes:
- Chinese Peanuts Cookies;
- Dragon Cookies;
- Chinese Walnut Cookies;
- Chinese Cashew Nut Cookies;
- Cacao Dahlia butter Cookies (Biskuit Semperit); and
- Paleo Chinese Almond Cookies.
For the No Egg Natural Egg replacer (equivalent to 1 whole egg):
- 2 teaspoons egg replacer powder
- 2 tablespoons water
- 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 mixing 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 baking trays lined with baking paper.
- 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.