Custard & white chocolate biscuits

Custard & white chocolate biscuits

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(103 ratings)

Prep: 15 mins Cook: 12 mins - 15 mins


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


  • 140g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 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
    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…


  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.

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Comments, questions and tips

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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!
3rd Aug, 2014
Delicious! Tip: cut back the sugar, increase the white choc chunks, and add equal amount of cranberries. Amazing!'s picture
21st Jul, 2014
Awesome and quick recipe. I opted to make massive cookies instead of 25 small ones.
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.
14th May, 2016
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
4th Feb, 2015
I like thinner, crispy biscuits. A good trick is to flatten them after they've gone into the oven. Just keep an eye on them and when you see them starting to get really puffy (maybe 5-6 minutes) open the oven and gently press each one down using a fish slice or a metal spatula.
25th Feb, 2014
These came out perfectly, lovely texture and flavour. I drizzled some melted white chocolate over the top too. I was just slightly disappointed that you couldn't really taste the custard.
14th May, 2016
wow. made them over a hundred times now. no exaggeration. everyone says the custard is very strong indeed. ;-/ however, when i once got a tub of morrisons own custard powder we could not taste it either, very strange. so now i always only use the birds eye custard powder which is very strong. hope helps. x
20th Jan, 2014
Please correct ingredient list to read 'custard powder' not 'custard'.
13th Nov, 2013
Made them for work. I could not wait for them to cool down. Very nice, Not sure if would made again. Want to try something esle


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