Custard and white chocolate biscuits


140g butter, softened
175g caster sugar
1 egg
½ tsp vanilla extract
225g self-raising flour
85g custard
85g white chocolate, chopped into small chunks


1. Heat oven to 180C/160C fan/gas 4. Line 2-3 baking sheets with baking parchment.
2. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well.
3. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough.
4. Scrape out the food processor and work the chocolate in by hand.
5. 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.
6. Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack.

Recipe reproduced with permission from

Other recipes you might like »

Gluten-free raspberry loaf cake

Victoria is a big supporter of the MS Society and Cake Break and has kindly given us this recipe.

Read more

Low-fat fruit cake

Full of fruit and low in fat, this is a healthier option for your Cake Break guests.

Read more

Double ginger gingerbread men

Even the smallest hands can help make these friendly little fellows made with a versatile gingerbread recipe

Read more

© Cake Break | MS Society Multiple Sclerosis Society. Registered charity nos 1139257 / SC041990. Registered as a limited company in England and Wales 07451571