If you adore custard, these custard and white chocolate biscuits are a must-try. Delightfully British, they’re quick to make, simple to follow and utterly delicious. Read on for clear instructions, helpful tips and everything you need to get perfect biscuits every time.
Why you’ll love this recipe
I’ve loved custard since I was a child and these custard powder biscuits capture that creamy, comforting flavour in a crunchy, white-chocolate-studded biscuit. They’re straightforward to make, require minimal equipment and bake in just one batch—perfect for afternoon tea or a quick bake to share.
Not a confident baker yet?
If you’re new to baking, consider reading a beginner’s guide first to learn basic techniques and build confidence. Preparing ingredients and understanding common pitfalls can make baking far more enjoyable.
Ingredients
Below are the ingredients and simple substitution notes so you can shop with confidence.
- Butter – Unsalted butter is recommended. Salted butter can be used if that’s what you have.
- Sugar – Use caster (superfine) sugar. Golden caster works well too. Avoid granulated or icing sugar for this recipe.
- Egg – Use a large egg at room temperature.
- Vanilla – Use good quality vanilla extract for best flavour.
- Flour – Self-raising flour is used here. If you only have plain flour, add a little baking powder to make it self-raising.
- Custard Powder – Any brand of custard powder will work; it’s the flavour star of these biscuits.
- White Chocolate – Use chips, chunks or a chopped block—whichever you prefer.
Emma’s top tips
Use these tips to avoid common mistakes and improve the final result.
- If your butter isn’t soft, soften it quickly using gentle heat or by cutting it into small pieces.
- Read the whole recipe and measure ingredients before you start to streamline the process.
- Mix the dough only until the ingredients are combined—over-mixing makes biscuits dense.
- To freeze unbaked biscuits: shape and freeze the dough balls on a tray, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes to the time.
Timings
Quick overview of time needed:
- Prep the dough: about 10 minutes.
- Shape the dough: about 5 minutes.
- Bake: 12–15 minutes per batch.
- Cooling: 30–60 minutes, depending on kitchen temperature.
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
Makes approximately 22–25 biscuits. Measurements include UK metric and US cup equivalents.
- 140g (1/2 Cup + 1/8 Cup) unsalted butter, room temperature
- 150g (2/3 Cup) caster sugar
- 1 egg, room temperature
- 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 (chips, chunks or chopped block)
Essential Equipment
- Large baking sheet
- Baking paper or silicone baking mat
- Stand mixer or mixing bowl and hand whisk
- Spatula
- Sieve
- Wire cooling rack
Instructions
Preheat the oven to 180ºC (fan 160ºC / 356ºF). Line a large baking sheet with baking paper or a silicone mat.
Cream together the butter (140g) and sugar (150g) in a stand mixer or with a hand whisk until light and fluffy.
Add the egg and vanilla, then beat until smooth.
Sift in the self-raising flour (225g) and custard powder (85g) and mix until almost combined.
Add the white chocolate (100g) and mix just until there are no streaks of flour. Do not over mix.
Turn the dough onto a clean surface and portion walnut-sized pieces. Roll into balls about 1.5″ (3.8 cm) in diameter to yield roughly 22–25 biscuits.
Place the dough balls on the prepared baking sheet, spaced well apart to allow for spreading. Flatten each ball slightly for a more even biscuit shape.
Bake for 12–15 minutes or until the tops are crinkled and the edges are just turning golden.
Let the biscuits rest on the tray for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
How to store custard and white chocolate biscuits
Store cooled biscuits in an airtight container at room temperature for up to 7 days. A metal tin keeps them crisp, but any airtight container will do.
FAQs
Custard powder adds flavour to many desserts beyond traditional custard—use it in trifles, cheesecakes or these biscuits for a custard twist.
No—this dough can be baked straight away, which makes the recipe quick and convenient.
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Easy Custard and White Chocolate Biscuits
25
15 minutes
12 minutes
27 minutes
Love custard? You’ll love these biscuits: quick to make, full of flavour and perfect with tea.
Ingredients
- 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 *
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
- Preheat your oven to 180ºC/Fan 160°C/356ºF. Line a baking sheet, then cream the butter and sugar until light and fluffy.
- Add the egg and vanilla, and beat until smooth.
- Sift in the flour and custard powder, mixing until almost combined.
- Add the white chocolate and mix until no streaks of flour remain. Do not over mix. Shape walnut-sized pieces into balls about 1.5″ diameter.
- Place the balls on the prepared sheet, spaced apart, and flatten slightly.
- Bake for 12–15 minutes until crinkled on top and just golden at the edges.
- Leave on the tray a few minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
*You can use chunks, chips, or a block cut into chunks. It really doesn’t matter which.
If you prefer a picture-led recipe or more tips, refer to the main body of this post. Measurements include both UK metric and US cup units.
Storage
Keep biscuits in an airtight container at room temperature and use within 7 days.
Tips
- If butter is cold, soften it quickly by cutting into small pieces or using brief gentle warmth.
- Measure and prepare ingredients before starting to avoid mistakes.
- Avoid over-mixing to keep biscuits light and tender.
- Freeze shaped dough balls for up to 3 months and bake from frozen, adding a few extra minutes to the bake time.
Nutrition Information:
Yield: 25
Serving Size: 1
Amount Per Serving:
Calories: 124Total Fat: 6.2gSaturated Fat: 3.7gTrans Fat: 0gUnsaturated Fat: 2.1gCholesterol: 22mgSodium: 117mgCarbohydrates: 16gFiber: 0.3gSugar: 8.6gProtein: 1.6g
Did you make this recipe?
I’d love to see your bakes. Please leave a comment or tag on social media.
If you like this custard and white chocolate biscuits recipe…
…you might also enjoy these recipes that pair well with custard flavours:
- Custard cream baked cheesecake recipe
- Chewy white chocolate chip cookies
- Simple trifle recipe
- Rhubarb and custard cake
- One-bowl white chocolate chip blondies
I want to see YOUR baking!
Made these biscuits? I’d love to see your photos. Tag Kitchen Mason on social media or email [email protected] to share your results.