This is an eggless cookie recipe published in the book "Complete Cookies, Muffins & Cakes"
Published by Murdoch Books.I made some changes according to my taste.
7 1/2 tbsp - unsalted softened (at room temperature)butter
1/3 cup - sugar
2tbsp - milk
1 tbsp - cardamom powder(The original recipe uses 1/2 tsp vanilla essence)
1cup - selfrising flour
I used all purpose flour.So I added 1/2 tsp baking soda and 1/2 baking powder along with the all purpose flour.
1/3 cup - plain custard powder(I used bird's eye view brand)
1/3 cup - strawberry jam(you can use any other flavour if you like)
Pre-heat the oven to 350 degree F.
Line 2 cookie sheets with parchment paper.
Cream the butter and sugar in a bowl until pale and fluffy.
Add the milk and cardamom powder and mix well.
Add the sifted flour and custard powder and mix to form a soft dough.If you feel the dough is not soft enough you can add another tablespoon of milk.
Make small balls of the dough and place on the cookie sheet.
Make an indentation on each ball with your thumb.Fill each hole with a little bit of jam.
Bake for about 10 minutes.Cool on a wire rack and store in air tight containers.