Custard and White Chocolate Cookies are a new favourite in our home. They have the wonderful taste of custard and are studded with delicious chunks of white chocolate. The recipe uses custard powder – an ingredient popular in Australian and British pantries. It is a powder that is mixed with sugar and milk, and heated to produce a creamy custard that can be used as a topping for fruit pies and crumbles. By adding the custard powder to the cookies, it adds a lovely flavour and texture. Try these cookies – you won’t be disappointed!
Custard and White Chocolate Cookies are so quick to prepare. Recipe was adapted from BBC Good Food.
- 140 g (5 oz) butter, softened
- 175g (6 oz) caster sugar
- 1 egg
- ½ tsp vanilla extract
- 225g (8 oz)self-raising flour
- 85g (3 oz) custard powder
- 85g (3 oz) white chocolate, chopped into small chunks
- Heat oven to 180C/160C fan (355 F). 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. Chill the dough in the freezer for approx 15 mins. Roll the dough into small balls and place on the baking sheets, a little apart to allow for spreading. Press each biscuit down lightly with the back of a spoon.
- Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.
How cute is this little milk jug? I found it in a gift shop in Korea earlier this year.
If you enjoyed these Custard and White Chocolate cookies, check out our recipe for Custard Shortbreads and Custard Cake.
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