Easter flower cookies: beautiful and very tasty!

INGREDIENTS
2 eggs
100 g (½ cup) sugar
80 ml (⅓ cup) vegetable oil
300g (2 cups) all-purpose flour
50 g (¼ cup + 3 tbsp) cornstarch
5 g (1 tsp) baking powder
¼ tsp vanilla powder
Zest 1 lemon
Zest of 1 orange
160 ml (⅔ cup) vanilla custard
Powdered sugar for decoration

METHOD
1. Preheat the oven to 180°C/350°F.
2. In a large bowl whisk egg and switch vegetable oil, sugar, vanilla, and zest.
3. Separately combine flour with cornstarch and baking powder.
4. Add dry ingredients to the liquids and mix well. When the dough comes together, transfer it onto a floured surface and roll it out to around 4 mm thick.
5. Cut out flowers and transfer the shapes onto a baking pan.
6. Bake for 12 minutes. Let cool down before filling with custard.
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