Custard and white chocolate biscuits

Custard and white chocolate are both things that I bloody love so I couldn’t resist trying this recipe from June’s Good Food magazine. They have a surprising taste, sort of like a custard cream, but better. They should keep for up to two weeks in a tin but you’d think there was some sort of biscuit famine going on in my house because they were all gobbled up in a day.

Ingredients (Makes 25-30)

140g/5oz butter

175/6oz caster sugar

1 egg

½ tsp vanilla extract

225g/8oz self-raising flour

85g/3oz custard powder

85g/3oz white chocolate, roughly chopped

Preheat the oven to 170⁰C/ Gas Mark 4. Line 2-3 baking trays with baking parchment. Combine the butter and sugar in a food processor until fluffy.

Add the egg and vanilla and mix well.

Sift in the flour and custard powder. Pulse everything together to make a dough.

Roughly chop the chocolate on a wooden board and work into the dough by hand.

Roll the dough into little balls, placed well apart on the baking sheet to allow room for spreading. Flatten the top of the balls lightly with your finger. Bake for 15 minutes or until lightly golden. Cool on a wire rack.

I know I say this with everything but these really do go smashing with a cup of tea.