Custard biscuits

Name: Custard biscuits
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Ingredients: 140 g butter; 175 g caster sugar; 1 egg; ½ tsp vanilla extract; 225 g self raising flour; 85 g custard powder; 85 g white chocolate (chopped into small chunks)

These delicious custard biscuits with white chocolate are a great bake for little kids. There’s no need for rolling pins or cutters, simply get your hands messy and roll them out by hand.

Custard biscuits are a tasty homemade biscuit a bit like my favourite biscuit – the classic custard cream.

The custard powder makes them deliciously soft and melt in the mouth (like all good biscuits should be). And we’ve added some white chocolate chips to make them an extra bit special – they’re almost a cross between a custard cream and a white chocolate chip cookie.

If I could eat a biscuit every day, i’d probably choose these. Or, if for you nothing beats an actual custard cream we have the recipe for custard creams too.

How can kids help make custard biscuits?

These custard biscuits are a fun bake for kids to make and are a great way of getting you and your kid’s hands a bit messy. Once you’ve measured out the ingredients and mixed them together to form your cookie dough, you simply roll little balls of dough with your hands.

My kids always love getting to make things with their hands – it’s a great tactile experience for kids of all ages. It also means you don’t need any special equipment like rolling pins or cookie cutters to make these.

I find custard powder, like when I bake with icing sugar, can get a little messy. It’s definitely worth it though (when you try these i’m sure you’ll agree), just make sure you have a cloth or some wet wipes handy to wipe up any mess!

How long to custard biscuits keep?

These will keep in an air tight container for a few days. If you want to keep them for longer, you can freeze them for up to three months in freezer bag.

What should I use instead of self raising flour?

If you don’t have any self raising flour you can swap it for an equal amount of plain flour and add in a pinch of salt as well as one and half teaspoons of baking powder.

Other white chocolate recipes

If you liked this white chocolate cheesecake, you’ll love some of our other white chocolate recipes:

Raspberry and white chocolate cookies
White chocolate chip cookies
Raspberry and white chocolate brownies.
White chocolate and raspberry cheesecake
White chocolate fudge
White chocolate millionaires shortbread

Useful equipment

You might need the following baking tools/gadgets to make these custard biscuits:

Digital scales
Freestanding mixer
Sieve
Measuring cups
Wooden spoons
Baking tray
Wire rack

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Difficulty: Medium

Time: 40 minutes + 15 minutes baking

Serves: Makes 18 biscuits

Ingredients

175g (3/4 cup) caster sugar
140g (1/2 cup) butter
1 egg
½ tsp vanilla extract
225g (1 3/4 cups) self raising flour*
85g (2/3 cup) custard powder
85g (1/2 cup) white chocolate, chopped into small chunks

* If you don’t have self-raising flour, use 1 3/4 cups of all-purpose or plain flour plus 2 tsp of baking powder.

How to make the white chocolate biscuits

Heat the oven to 180C/160C fan / 350F and prepare your baking trays.

Get your toddler to put baking paper down on 2-3 baking sheets. I find these biscuits spread a bit in the oven so the more space you have to spread them out the better.

Mix the sugar and butter

Get your child to help measure out the sugar (175g) into a bowl, and add to a stand mixer or large mixing bowl.

Measure the butter (140g) and chop into a few small pieces before adding to the bowl. It’s easier to mix if you use slightly softened butter (leave it out the fridge for a while before you use it or pop it in the microwave for a few seconds, but not enough to melt it). In addition, the softer the butter the easier it is for your toddler to practice their cutting skills with a blunt knife.

Mix the butter and sugar together with the k-paddle of your free-standing mixer or wooden spoons until it looks light and fluffy.

Add the egg and vanilla extract

Get your kids to crack the egg into a separate bowl before adding it, into the sugar/butter mixture. If you are doing this yourself or your child is a bit older you might want to add the egg straight in but I find it’s easier to fish out stray shell from a separate bowl though if any makes it in when the kids crack eggs! If this does happen, simply fish it out with a larger piece of shell or a teaspoon (shell sticks to shell better than your fingers and is less messy.)

Add the vanilla extract. If your children are younger you might need to hold the measuring spoons while they pour in the vanilla or vice versa until they are old enough to have the cooredination to do it themselves.

Mix the eggs and vanilla in, until it is well mixed.

Sieve in the flour and custard

Weigh out the flour (225g) and custard powder (85g) then add to your mixture. You can use a sieve here if you want, although if your little one is anything like mine it might just add to your mess! If you don’t want the extra mess, just add the flour and custard powder straight in without sieving it – the biscuits will still be delicious!

Pulse your mixture together (ie mix it slowly and not too much) until it comes together into a bit of a dough.

Add the chocolate

Add the white chocolate chips or chop the chocolate (85g) into small chunks, then get your kids to add it into your biscuit dough. Stir them in with a spoon/spatula or by hand until they are well dispersed.

Form the custard biscuits

You and your kids can do this bit together: grab little bits of your biscuit dough and roll them into balls. They are supposed to be about the size of a walnut but I think ours always end up a little bit bigger … It doesn’t really matter, as long as they are all roughly the same size and you keep an eye on the oven when they’re baking. I find it works better if I get the right amount of cookie dough and then give that to my kids to roll, otherwise the sizes aren’t very consistent.

Place them on the baking sheets, a little apart as they’ll spread in the oven.

Bake your custard biscuits

Bake your biscuits for 12-15 minutes until they are a light golden brown colour. If yours have ended up a little uneven in size, just keep an eye on them in the oven and move your baking sheets around if you have to.

Remove your custard and white chocolate biscuits from the oven and leave them to cool on their baking trays for a few minutes before popping them on a wire rack to cool completely.

Serve and enjoy.