Preheat your oven to 350°F /180°C/ Gas mark 4. Line a baking sheet with parchment paper or lightly grease it.

Dry ingredients - In a separate bowl, whisk together the all-purpose flour, custard powder, and salt until well combined.

Wet ingredients - In a large mixing bowl, cream the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the vanilla extract and combine well.

Combine - Gradually add the dry ingredient mixture to the creamed butter and sugar mixture. Mix until a soft and crumbly dough forms. You can use a spatula or your hands to help bring the dough together until the dough becomes smooth and uniform. Pro tip – If the cookie dough is too dry and cracking when you shape a ball. Add one to two tbsp of water and try again. But, note that too much water can cause the cookies to spread too much.

Shape - Take small portions of the dough and roll them into 18 equal-sized balls. Place these balls onto your prepared baking sheet, spacing them about 2 inches apart. Using a fork, gently press down on each cookie ball to flatten it slightly and create a crisscross pattern on top.Pro tip - If desired, sprinkle a small amount of granulated sugar over the top of each cookie for a slightly sweet finish.

Bake - Bake in the preheated oven for approximately 12-15 minutes or until the edges of the cookies turn a light golden brown.

Cool - Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the custard cookies have cooled, store any leftovers in an airtight container to keep them fresh.