Custard Cream Cookies

Ingredients

• 100g Softened Unsalted Butter
• 75g Soft Light Brown Sugar
• 1 tablespoon Golden Syrup
• 15g Custard Powder (I used 'Birds' brand - see notes for alternatives)
• 170g Self Raising Flour
• 1.5 tablespoons Milk (I used Semi-Skimmed)
• 200g White Chocolate Bar
• 100g Custard Cream Biscuits

Method

1. Line two baking trays with parchment paper. Chop your white chocolate bar and custard cream biscuits in to chunks.
2. Cream the butter and sugar together until light and fluffy.
3. Stir in the golden syrup, self raising flour, custard powder (or alternative), white chocolate, and custard creams (leave some chopped custard creams aside to use in a couple of steps time!).
4. Add milk to loosen the mixture - make sure you stir really well before adding more milk in as a little goes a long way. You should have a firm cookie dough.
5. Roll 12 even portions of mixture in to balls using your hands, and then place them on to the prepared baking trays. Press the remaining chopped custard creams on to the outside of the dough balls.
6. Put the cookie dough balls in the freezer for 15 minutes (or the fridge for 30 minutes). While they're chilling pre-heat your oven to 180C (350F) standard / 160C (320F) fan. Bake the cookies for 12-13 minutes (I tend to cook one batch at a time, as they bake better this way in my oven!). Allow the cookies to cool on the trays for a couple of minutes and let them to firm up a bit, then transfer them to a cooling rack. Enjoy!

Notes

• - These cookies are best eaten fresh on the day they're made, however they will keep well for 3-4 days in an airtight container at room temperature.
• - Custard Powder alternatives: If you don't have custard powder at hand then 15g of cornflour can be used. If you don't have custard powder or cornflour, an additional 15g of Self Raising Flour can be used!
• - Don't place the cookies too close together on the baking tray, or you'll end up with one giant cookie.