Saturday, 28 April 2012

White Chocolate, Ginger and Custard Biscuits

I've slightly tweaked this Good Food recipe that is both quick and simple and a great way to involve the children, teaching them a little bit about baking. It producers a delicious crisp biscuit with chunks of white chocolate from the Dominican Republic with an added ginger kick to take some of the sweetness away. I've incorporated my own white chocolate that I use to make my chocolate bars but you can use a good white chocolate that can be found in any supermarket.


140g butter, softened
175g caster sugar
1 egg
1/2 tsp vanilla essence
225g self raising flour
85g custard powder
85g white chocolate, chopped into small chunks
50g stem ginger, chopped


  1. Heat oven to 160C Fan
  2. Line 3 baking sheets with baking parchment.
  3. Put the butter and sugar in a food processor and blend on high until light and fluffy.
  4. Add the egg and vanilla essence, and mix well.
  5. Sift together the flour and custard powder, then pour into the bowl and pulse to mix into a dough. Don't be alarmed as the mixture turns slightly orange!
  6. Take the mixture out of the food processor and blend in the chopped chocolate and ginger by hand.
  7. Roll the dough into balls a little smaller than a walnut, then place on the baking sheets. Top Tip: Put some flour on your hands to stop the balls sticking.
  8. Don't place them too close together to allow for spreading. Press each ball down with your fingers.
  9. Bake for 12-15 minutes until lightly golden.
  10. Remove and cool on a wire rack.
This recipe made about 30 biscuits. Once cool, store in an air-tight container. They may or may not last for 10 days!

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