Custard Cream Cookies

1: Using a hand-held electric whisk, or in a free-standing mixer, beat the butter, sugars and vanilla extract together until smooth and creamy.

2: Add in the custard powder and egg and beat into the creamed mixture until fully combined.

3: Add the flour, cornflour, baking powder, bicarbonate soda and salt into the mixture to make a soft dough.

4: Chop the custard cream and chocolate up into pieces, setting aside 8 of the biggest bits of biscuits and 8 chunks of chocolate.

5: Mix the rest of the biscuits and chocolate into the dough, ensuring everything is thoroughly distributed.

6: Weigh your cookie mixture and divide into eight cookie dough balls.

7: Press a piece of set aside chocolate into the core of each one and place a piece of biscuit into the top of each cookie ball.

8: Place in the freezer for an hour or ideally overnight.

9: Pre-heat your oven to 180C/160Fan.

10: Place your cookie dough balls lined with foil or non-stick parchment onto a tray.

11: Bake for approximately 15-20 minutes until golden brown.

12: Leave to cool and firm up fully on the trays.