Really Easy Custard and White Chocolate Biscuits

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If you’re a big fan of custard, you’ll LOVE these custard and white chocolate biscuits! British to the core, these beauties are super quick, easy to make, and seriously YUMMY! Keep reading to learn how to make them…

A plate of custard and white chocolate biscuits on a white table cloth.

Why you’ll love this recipe

Ever since I was a little girl I’ve always had a soft spot for custard. While everyone else would be enjoying whatever cake or crumble was on offer, I would be polishing off a big bowl of custard! (I know I’m not the only one!)

That’s why I absolutely LOVE these gorgeous custard powder biscuits! It also helps that they’re ridiculously quick and easy to make. No one should have to wait long to enjoy these beauties!

Love freebies?

Not a confident baker? Although this is an easy recipe, you might like to read baking for beginners first. It’s packed with plenty of helpful tips, PLUS you can get my Top 5 Tips to Guarantee Baking Success, and a free Best Bakes e-cookbook!

Custard and white chocolate biscuits on a plate with a small pot of custard and a teaspoon at the side.

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Butter – I always use unsalted butter when baking, but if you only have salted (or prefer it) that will work well too.
Sugar – Caster sugar (superfine in the US) is what I use. Golden caster sugar also works well. Don’t switch for granulated or icing sugars though.
Egg – I use large free range eggs in all my recipes. So long as yours aren’t very small or very big, whatever you have will work.
Vanilla – Always use high quality vanilla. (My favourite is Little Pod.) You’ll really taste the difference!
Flour – This recipe calls for self raising flour. If you only have plain flour, you can make homemade self raising flour instead.
Custard Powder – Birds is probably the most well known custard powder brand in the UK, but any brand will work! It doesn’t need to be expensive.
White Chocolate – You can chop a 100g block of white chocolate into pieces, use chocolate chips or chunks. It really doesn’t matter, so long as you like them.

Custard and white chocolate biscuits on a plate with a dark grey tea towel at the side.

Emma’s top tips

Here are tips you’ll find helpful when making this recipe.

Forgot to bring your butter to room temperature? Here’s how to soften butter quickly.
Read through the whole recipe and prepare your ingredients before you begin. It’s the No.1 way to avoid unnecessary mistakes.
Don’t over mix the dough. (Which is especially easy to do if you’re using an electric stand mixer!) It will make your biscuits tough and dense, which we don’t want!
Don’t want to bake all of your biscuits now? Freeze them for up to 3 months, and cook them from frozen instead! Just add a few minutes onto the baking time.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

Preparing the dough will take around 10 minutes.
Shaping the dough will take about 5 minutes.
Baking your biscuits takes 12-15 mins per batch.
Cooling can take anywhere between 30-60 minutes, depending on the season and how warm your kitchen is.

Custard and white chocolate biscuits on a plate with a tea towel and pot of custard to the side.

Custard and White Chocolate Biscuits – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make approx 22 – 25 biscuits.

Please note, this recipe includes both UK metric and US Cup measurements.

140g (1/2 Cup + 1/8 Cup) Unsalted Butter, Room Temp
150g (2/3 Cup) Caster Sugar
1 Egg, Room Temp
1/2 tsp Vanilla Extract
225g (1 + 2/3 Cup) Self Raising Flour
85g (3/4 Cup) Custard Powder
100g (3.5 oz) White Chocolate *

*You can use chunks, chips, or a block cut into chunks. It really doesn’t matter which.

Essential Equipment

Large Baking Sheet
Baking Paper OR Silicone Baking Mat
Electric Stand Mixer OR Large Mixing Bowl and Electric Hand Whisk
Spatula
Sieve
Wire Cooling Rack

Instructions

First, preheat your oven to 180ºC/Fan 160°C/356ºF, and line a large baking sheet with baking paper or a silicone mat.

Then, either in an electric stand mixer, or a large mixing bowl with an electric hand whisk, cream together the butter (140g | 1/2 Cup + 1/8 Cup) and sugar (150g | 2/3 Cup) until light and fluffy.

Butter and sugar creamed together in an electric stand mixer.

Next, add the egg (x 1) and the vanilla (1/2 tsp), and beat again until smooth.

Butter, sugar and egg, beaten together in an electric stand mixer.

Then sift in the flour (225g | 1 + 2/3 Cup) and the custard powder (85g | 3/4 Cup), and beat until it’s almost incorporated.

Custard biscuit dough in an electric stand mixer.

Finally, add the white chocolate chips or chunks (100g | 3.5 oz), and mix for the last time. Mix just until you can’t see anymore flour – don’t over mix.

Then tip the dough out onto a clean work surface, and break walnut sized pieces off. Roll them into balls about 1.5″ in diameter. You should be able to make somewhere between 22 and 25.

The finished custard and white chocolate biscuit dough in an electric stand mixer.

Next, fill the prepared baking sheet with the dough balls. Making sure to leave space between each one for spreading. (You will probably have to bake them in batches.)

Now, flatten each dough ball a little. They don’t spread too much during baking, so this will help to give a good ‘biscuit’ shape.

Bake the biscuits in the preheated oven for 12-15 mins, until they’re crinkly on the top and a little golden around the edges.

Baked custard and white chocolate biscuits on a lined baking tray.

Allow the biscuits to cool on the tray for a few minutes, then transfer to a wire rack to cool completely. Repeat for any remaining biscuit dough balls.

Custard and white chocolate biscuits on a white plate next to a pot of custard.

How to store custard and white chocolate biscuits

Store your biscuits in an airtight container (I prefer metal) at room temperature, and consume within 7 days.

FAQs

How to use leftover custard powder?

Custard powder can be used to make lots of tasty treats, other than just custard! For example, you can make a trifle, cheesecake, or these custard and white chocolate biscuits!

Do I need to chill custard and white chocolate biscuits before baking?

No, you don’t need to chill the dough before baking.

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