- 140g butter, softened
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 175g caster sugar
- 1 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
To purists, this is not chocolate because it is made only from the fat or butter of the cacao…
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.
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.
Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.