rating (8 votes)
110g castor sugar
110g soft unsalted butter
90g finely chopped white chocolate
200g self raising flour
100g cold Bird’s custard made to double the strength normal recipe, slightly thicker, the better
Cream the soft butter and sugar until white and creamy.
Mix in the chocolate, flour and cold custard, mix well.
Form into a sausage shape, roughly 5cm in thickness, roll in cling film and chill well or freeze.
Pre heat the oven to 175 Degrees C. Gas 4.
Make sure the sausage is very cold before you attempt to cut.
Cut off 1½ cm Slices peel off the cling film and place on a baking sheet, bake in the oven until the edges are golden and the tops a pale creamy colour.
Remove from the oven cool slightly, before trying to lift off the hot tray.