Custard & white chocolate biscuits

Custard & white chocolate biscuits

By Mary Cadogan
  • 1
  • 2
  • 3
  • 4
  • 5
(67 ratings)
By
Magazine subscription – 5 issues for £5

Prep: 15 mins Cook: 12 mins - 15 mins

Easy

Makes about 25
A chocolate chip cookie and custard cream in one - super-simple and they'll keep in the biscuit tin for a fortnight

Nutrition and extra info

  • Freezable

Nutrition: per biscuit

  • kcal132
  • fat6g
  • saturates4g
  • carbs18g
  • sugars9g
  • fibre0g
  • protein1g
  • salt0.2g
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

  • 140g butter, softened
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g caster sugar
  • 1 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp vanilla extract
  • 225g self-raising flour
  • 85g custard powder
  • 85g white chocolate, chopped into small chunks
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

Method

  1. Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough. Scrape out the food processor and work the chocolate in by hand.

  2. Roll the dough into balls a little smaller than a walnut, then place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with your fingers.

  3. Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
dianasparkler
9th Dec, 2014
5.05
I put a second egg in because the dough was too dry. Added less sugar 150g, which was plenty. I added walnuts and milk choc pieces, The biscuits took a little longer to dry out/cook. Chilled the mix before blobbing the biscuits out to cook because it is easier to handle that way. They are delicious! Will make them again.
Annaswalker14
17th Oct, 2014
5.05
baked these one friday after work as a treat, they where fantastic. Very easy and quick to whip up in a food processor. I added about 15g more white chocolate chips only becuase i had a bag of 100g in the cupboard, worked very well. Be carefull with timing as these can burn very qucikly. make sure when they come out they have a slight bounce as they harden up when cooling. Family loved them! will make again very soon.
venusspecimen
14th May, 2016
5.05
yep i use processor too, pulse it till combined, then dollop out onto lightly floured surface then i squish the chips in by hand. feels lovely! ;-)
lawm01
25th Sep, 2014
3.8
Easy and quick. Tastes very sweet (obv!) and you can hardly taste the choc. I might try it next time with some dried fruit instead of the choc.
venusspecimen
14th May, 2016
5.05
i double the choc chips every time. makes them utterly lush. i always use those packs of 100g of white choc chips from morrisons. mega cheap. x
badgerju
21st Aug, 2014
Made these for the first time to test my new mixer, gorgeous! Couldn't find my vanilla bottle but still taste lovely. 5 days on and only a couple left! Nom nom!
ekirsty
3rd Aug, 2014
5.05
Delicious! Tip: cut back the sugar, increase the white choc chunks, and add equal amount of cranberries. Amazing!
anthonyhinho@gmail.com's picture
anthonyhinho@gm...
21st Jul, 2014
5.05
Awesome and quick recipe. I opted to make massive cookies instead of 25 small ones.
alcol26
1st Mar, 2014
These were nice biscuits and very quick and simple to make. Very tasty too but I'm not convinced by the texture. They didn't spread at all so the first batch were much too thick. I would make these again (my husband loved them!) and will make them smaller and flatten them out more next time.
venusspecimen
14th May, 2016
5.05
i've made them over a hundred times now over the yrs. we love them. i always do dough balls of about 1'' in size. hope that helps, they work perfectly this way. x

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.