So, I haven’t made any biscuits for a while now and so it has been well overdue for me to make some! My favourite biscuits by far are definitely the melt-in-the-mouth types, such as these ‘melting moments’ biscuits and classic shortbread. What I love about these biscuits, however, is that they are extra crumbly and soft which is all due to one very special ingredient: custard powder. This adds a beautiful cream-like taste as well as giving them an appetising golden colour which no biscuit should be without.
I decided to make these biscuits extra special by filling them with some strawberry jam and dipping them in melted white chocolate so you can have a bite of the much-loved classic combination of white chocolate and strawberry. You could alternatively fill these with raspberry jam and buttercream or any other combination such a simply dipping the biscuits in some milk chocolate and sprinkling them with some chopped hazelnuts. Also, if you prefer you can leave them completely plain, just sprinkle a bit of icing sugar on top and you are done! Best of all, these are really quite quick to rustle up and bake leaving you with a batch of melt-in-the-mouth biscuits, perfect when paired with a cup of tea! Please find the recipe below and I hope that you give them a try and enjoy making them as much as I did!
250g unsalted butter, room temperature
1/2 tsp vanilla bean paste (or 1tsp vanilla extract if you don’t have vanilla bean paste)
250g plain flour
85g icing sugar
40g custard powder
1/4 tsp salt
100g white chocolate, melted
1) Preheat the oven to 160C (140C fan) and line two baking trays with parchment paper.
2) Place the butter and vanilla into a large bowl and beat together until smooth, pale and creamy. Sift the remaining ingredients into the bowl and gently mix together until you form a uniform dough, this can easily be done either by hand with a wooden spoon or with a mixer.
3) Using your hands roll the dough into small balls (I weighed these, 20g each) and place onto the prepared trays leaving a couple of inches between each biscuit. Using a fork dipped in flour press the fork onto the centre of each biscuit leaving an indent.
4) Bake the biscuits in the preheated oven for 20-25 minutes or until uniformly coloured. These shouldnt brown around the edges (due to the slightly lower temperature) so if you want to confirm they are fully baked flip one over, there should be a uniform golden colour across the base. If there is a darker, almost damp looking patch in the middle pop them back in the oven for a few minutes.
5) To assemble, fill the biscuits with some strawberry jam and dip one of the ends into white chocolate. Leave to dry on grease proof paper.