Custard & white chocolate biscuits

These crisp biscuits are even better than custard creams, with the added luxury of having chunks of white chocolate. They’re a cinch to make and keep well for up to two weeks in a tin.

Makes about 25 Prep 15 mins Cook 12-15 mins 140g butter, softened 175g caster sugar 1 egg ½ tsp vanilla extract 225g self-raising flour 85g custard powder 85g white chocolate, chopped into small chunks

1 Heat oven to 180C/160C fan/gas 4. Line two to three baking sheets with baking parchment. Put the butter and sugar in a food processor and whizz until light and fluffy. Add the egg and vanilla, and mix well. Sift together the flour and custard powder, then tip into the bowl and pulse to mix into a dough. Scrape out the food processor and work the chocolate in by hand.

2 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.

3 Bake for 12-15 mins until lightly golden. Remove and cool on a wire rack. PER BISCUIT 132 kcals, fat 6g, saturates 4g, carbs 18g, sugars 9g, fibre none, protein 1g, salt 0.2g