Irresistibly Easy, Chocolate Custard Cookies

These Irresistible Chocolate Custard Cookies are so easy to make. Which is a good job as they don’t last long when people start tucking in. They are great just served as a cookie, adults and children both love them. Alternatively serve alongside a dessert that needs some added texture such as a Crème Brûlee. The dough can be kept in the freezer ready to bake as a useful standby when needed.

You will need.

• Mixing bowl or food mixer.
• Spatula
• Fine flour sieve
• Greaseproof or baking paper.
• Baking tray
• Pallet knife
• Cooling wire

Chocolate Custard Cookies.

Makes about 20 to 25.

Oven Temp 175˚c

• 115g                            unsalted butter  
• 115g                            golden caster sugar
• ¼ tsp                           vanilla essence
• 40g                              white chocolate drops
• 40g                              dark chocolate drops
• 180g                            Self-raising flour
• 30g                              custard powder
• 100ml                          ready to eat custard

Making the Chocolate Custard Cookie Dough.

Make sure your butter is at room temperature and soft enough to spread. Place the butter and sugar into a mixing bowl or food mixer then cream the two together until the mixture becomes light and creamy, (about 3-4 minutes).

Using a spatula fold the chocolate drops and vanilla into the mix. When combined sieve the flour and custard powder together into the butter/sugar mixture. Don’t beat the flour in just gently fold together.

When the flour is incorporated add the ready to eat custard, again folding gently.

Forming the dough

Break off a sheet of greaseproof paper roughly the size of an A4 sheet of paper. Turn the paper landscape format then spoon half of the dough just above the bottom edge. Using the pallet knife form the dough into a sausage of about 4cm in diameter.

Roll the bottom of the paper up and over the dough, tightening the wrap as you go. Twist the ends of the paper to resemble a Christmas cracker then repeat the process with the second half of the dough.

The dough now needs to go into the fridge for at least half an hour or can be frozen for later use.

Cooking the Chocolate Custard Cookies.

To cook, take the dough from the fridge and unwrap. Slice the dough across into discs 6mm thick. Place the biscuits onto baking paper and cook in a 175°c oven for 10 to 12 minutes.

When cooked the biscuits should be golden and still be moist inside. Let the cookies stand for 5 minutes then place on a cooling wire and let them cool completely. Store the cookies you haven’t already eaten in an airtight tin for up to four days.

Enjoy Life!

John.

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©John Webber. 2023