Instructions

Step 1
Using an electric mixer, beat butter, sugar and vanilla for 5 minutes or until light and fluffy. Add egg. Beat until combined.
Step 2
Sift flour and custard powder over butter mixture. Using a wooden spoon, stir to combine. Divide dough in half. Press each half into a disc. Wrap in plastic wrap. Refrigerate for 15 minutes.
Step 3
Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
Step 4
Place chef hat template over cookie dough. Using a small sharp knife, cut around template. Repeat to make a total of 8 chef hat cookies.
Step 5
Using an egg lifter, carefully place cookies on prepared trays. Bake for 10 to 12 minutes, swapping trays halfway during cooking. Stand on trays for 10 minutes. Transfer to a wire rack to cool.