I have been baking these biscuits tirelessly since I learnt the recipe in my Home Economics class at school. Cadbury’s Dairy Milk chocolate was absolutely essential in those days, but good quality dark chocolate is so widely available now that these cookies will be delicious whether you use milk, dark or even white chocolate.
100g butter, room temperature
100g caster sugar
125g self raising flour
50g custard powder
75g good quality dark chocolate (chopped into chunks)
1 tbsp cold water (if necessary)
Preheat oven to 180°C
- Using an electric mixer (or electric whisk), cream together the butter and sugar until pale.
- Sieve together the self raising flour and custard powder and mix them into the butter and sugar until the consistency of fine breadcrumbs. Add in the chocolate chips. Bring the mixture together to a firm dough (add the water if necessary to bind the dough).
- Using your hands, roll the dough into ‘table tennis’ size balls. Arrange on 2 baking sheets lined with parchment paper (leave ample space between cookies, as they will spread outwards during cooking). Chill in the fridge for 10 minutes before baking.
- Bake in the oven for 12-15 mins until slightly risen and golden. Once cooked, leave to cool slightly before transferring them with a palette knife to a wire rack.
You can roll the mixture into a thick sausage and save it in the freezer. When you want to bake some cookies, simply remove it from the freezer for half and hour and slice thick coins using a knife dipped in hot water. Bake as normal.