Fish Finger Cookies and Custard

— Instructions —

1. In a large bowl, cream butter and sugar until fluffy.
2. Add egg and vanilla, and mix well.
3. In another bowl, mix flour, baking powder, and salt.
4. Gradually add the flour mixture to the large bowl, and mix until a nice dough forms.
5. In another bowl, crush the graham cracker sheets into crumbs.
6. Roll out about 1-2 tablespoons of dough in your hands at a time and shape into a 3-inch 'fish finger'.
7. Roll each cookie in the graham cracker crumbs until well-coated.
8. Lay the completed cookies on a prepared baking pan.
9. Cover the pan and chill (about 35 minutes).
10. While waiting, preheat the oven to 325 degrees F (163 degrees C).
11. Place the chilled pan in the oven and bake (about 20 minutes).
12. Meanwhile, follow the instructions on the instant vanilla pudding mix package (or use the instructions for homemade custard below) to make the accompanying custard.
13. Allow cookies to cool completely before serving with custard.

— Instructions —

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Fill a pot with water and warm on the stove until hot but not boiling.
3. In a bowl, whisk eggs, milk, sugar and vanilla.
4. Pour mixture into ungreased custard cups (oven-safe coffee cups may work for this step).
5. Sprinkle with cinnamon and nutmeg.
6. Place the cups on a baking pan.
7. Pour heated water into the pan until the depth is about halfway up the sides of the cups.
8. Bake until the custard has set, and a knife inserted into the custard comes out clean (about 1 hour).

— Gallery —

— See Also —