Ingredients
- 110 g caster sugar
- 110 g soft salted butter
- 90 g finely chopped white chocolate
- 200 g self raising flour
- 100 g cold Bird's custard made to double the strength normal recipe, slightly thicker, the better
Instructions
- Cream the soft butter and sugar until white and creamy.
- Mix in the chocolate, flour and cold custard mix well.
- Form into a sausage shape, roughly 5cm thick, roll in cling film and chill well or freeze.
- Preheat the oven to 175 Degrees C. Gas 4.
- Make sure the sausage is very cold before you attempt to cut.
- Cut off 1½ cm Slices, peel off the cling film and place on a baking sheet; bake in the oven until the edges are golden and the tops a pale creamy colour.
- Remove from the oven cool slightly before trying to lift off the hot tray.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Custard Cookies
Amount per Serving
Calories
2544
% Daily Value*
Fat
125
g
192
%
Saturated Fat
76
g
475
%
Cholesterol
306
mg
102
%
Sodium
182
mg
8
%
Potassium
693
mg
20
%
Carbohydrates
326
g
109
%
Fiber
5
g
21
%
Sugar
168
g
187
%
Protein
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
