Wednesday, 20 May 2015

Custard and White Chocolate Cookies

These cookies are amazing! Don’t be put off with the addition of the custard powder – they are very simple, soft and chewy, and will last at least a fortnight! I got this recipe from, and haven’t had to modify it much for cookie perfection.

Makes 20-25

  • 140g butter or margarine
  • 175g caster sugar
  • 1 egg, beaten
  • ½ tsp vanilla extract
  • 225g self-raising flour
  • 85g custard powder (I used Birds)
  • 85g white chocolate, cut into small chunks


   1. Preheat the oven to 180c/160c fan/ gas mark 4. Grease and line the base of a baking tray.

   2. Cream together the butter and sugar until light and fluffy. 

   3. Add the egg, vanilla extract and 1 tbsp self-raising flour and beat well (the flour addition prevents the cookie dough from curdling).

   4. Fold in the remainder of the flour and the custard powder. Mix in the white chocolate chunks.

    5. With a spoon or your hands, take walnut-sized pieces of cookie dough and place on a baking tray. You will get 6-8 on to one baking tray, so the cookies need to be baked in batches. The cookies will spread so don’t place them too close together. Press the cookies lightly.

    6. Bake for 12-15 minutes, until the edges are just starting to turn golden (I tended to bake them for 12 minutes to ensure a chewy texture). Leave to cool for 2-3 minutes before carefully transferring to a wire rack (a palette knife makes this job very simple as it easily runs under the cookie without tearing the paper underneath.

    7. Repeat with the remaining cookie dough.
    8. Enjoy.

Love cookies? Then you'll love these Chocolate Truffle Cookies :D
Print This Recipe:

No comments:

Post a Comment