Preheat oven at 180°C.

Cream the butter and icing sugar until almost white.

Emulsify the egg into the creamed butter and sugar mixture.

Stir in the juicing pulp and salt.

Fold in the flours and custard powder carefully but thoroughly.

Do not overstir.

You can either pipe the cookies using a star nozzle or roll them into balls and press them down into discs using a fork.

Bake for 15-20 minutes until light brown, on a medium height rack.