Soft Bird's Custard Cookies with White Chocolate
100g (4oz) caster sugar
100g softened butter90g (31/2 oz) finely chopped white chocolate
200g (8oz) self-raising flour
100g cold Bird's custard, either left-over or made using 100ml (4fl oz) milk, 1tsp sugar and 1tsp Bird's Custard Powder, then cooled
Cream the butter and sugar until white and creamy. Add the chocolate, flour and custard and mix well. Form the dough into a sausage shape, roughly 5cm (2in) in diameter, roll in cling film and chill well or freeze.
Pre-heat the oven to 180C, 375F, gas mark 4. Cut 1.5cm (1/2in) slices of cookie dough, peel off the cling film and place on a baking sheet. Bake for 10-15 minutes until the edges are golden. Cool the cookies slightly on the baking tray before transferring to a cooling rack.
Makes: 20. Preparation time: 15 minutes
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