Custard Cream Cookie Recipe
A deliciously easy to bake New York Style cookie stuffed with white chocolate and custard cream biscuits
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Servings: 8 cookies
Ingredients
- 125 g unsalted butter/baking spread
- 100 g light brown soft sugar
- 75 g white granulated sugar
- 1 medium/large egg
- 1 tsp vanilla extract
- 250 g plain flour
- 35 g custard powder
- 1.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp sea salt
- 200 g white chocolate chips/chunks/buttons
- 200 g custard creams (broken up)
- extra custard creams for decoration (optional)
Instructions
- Mix together the butter and sugars in a large bowl
- Add the egg and vanilla and mix again
- Add the flour, custard powder, baking powder, bicarbonate, and salt and mix again until combined - it is a thick mixture
- Mix through the chocolate chips and custard cream biscuits - I do this by hand to prevent crushing the biscuits too much
- Split the dough into eight or nine cookies - about 115g each
- Place onto a tray and chill in the freezer for 30 minutes (or in the fridge for about an hour)
- Preheat the oven to 200ºc/180ºc fan
- Split the cookies between two large and lined baking trays
- Bake for 11-13 minutes
- Press an extra custard cream into a freshly baked cookie if you want for decoration
- Leave to cool for 30 minutes to finish setting
Notes
- These cookies will last for 3-4+ days, at room temperature or in the fridge
- These cookies will last for 3+ months