Custard Cookies

3.3/5 rating (10 votes)
  • Makes: 20
  • Prep Time: 15 mins
  • Ready in: 15 mins
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Custard Cookies


  • 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

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  • 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.