"Carrots...are you insane? Hang on, I know what I need. Fish fingers and custard!" - The Eleventh Doctor
These may look like fish fingers, but they're delicious cookies in disguise. The original recipe for fish finger cookies comes from Darla's blog.
- In a large bowl, cream butter and sugar until fluffy.
- Add egg and vanilla, and mix well.
- In another bowl, mix flour, baking powder, and salt.
- Gradually add the flour mixture to the large bowl, and mix until a nice dough forms.
- In another bowl, crush the graham cracker sheets into crumbs.
- Roll out about 1-2 tablespoons of dough in your hands at a time and shape into a 3-inch 'fish finger'.
- Roll each cookie in the graham cracker crumbs until well-coated.
- Lay the completed cookies on a prepared baking pan.
- Cover the pan and chill (about 35 minutes).
- While waiting, preheat the oven to 325 degrees F (163 degrees C).
- Place the chilled pan in the oven and bake (about 20 minutes).
- Meanwhile, follow the instructions on the instant vanilla pudding mix package (or use the instructions for homemade custard below) to make the accompanying custard.
- Allow cookies to cool completely before serving with custard.
- Preheat the oven to 350 degrees F (177 degrees C).
- Fill a pot with water and warm on the stove until hot but not boiling.
- In a bowl, whisk eggs, milk, sugar and vanilla.
- Pour mixture into ungreased custard cups (oven-safe coffee cups may work for this step).
- Sprinkle with cinnamon and nutmeg.
- Place the cups on a baking pan.
- Pour heated water into the pan until the depth is about halfway up the sides of the cups.
- Bake until the custard has set, and a knife inserted into the custard comes out clean (about 1 hour).