CUSTARD CREAM COOKIES INGREDIENTS

125g butter, softened
75g granulated sugar
75g caster sugar
75g custard powder
1 large egg
250g plain flour
1 tsp cornflour
1.5 tsp baking powder
0.5 tsp bicarb soda
pinch of salt
125g custard creams (approx 10)
125g white chocolate

METHOD

Using a hand-held electric whisk, or in a free-standing mixer, beat the butter and sugars together until smooth and creamy. Add in the custard powder to combine, before beating the egg into the creamed mixture. Add the flour, cornflour, baking powder, bicarbonate soda and salt into the mixture to make a soft dough.

Chop the custard cream and chocolate up into pieces, setting aside 8 of the biggest bits of biscuits to press into the cookies later. Mix the rest of the biscuits and chocolate into the dough, ensuring everything is thoroughly distributed. Weigh your cookies out into eight cookie dough balls, approx 125g each. Press a piece of set aside biscuit into the top of each cookie ball before placing in the freezer for an hour or so or ideally overnight.

When ready to bake your cookies pre-heat your oven to 180C/160Fan.

Place your cookie dough balls, split baking trays, lined with either foil or non stick parchment. Bake for approx 15-20 minutes until golden brown. Leave to cool and firm up fully on the trays. Delicious as they are or made extra special by coating the cookies bases with melted white chocolate and crumbled up custard cream biscuits.