Name: White chocolate custard and raspberry jam cookies recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 16
Ingredients: 220g unsalted butter, softened; 250.00 ml caster sugar; 1 egg; 1 tsp vanilla paste; 750.00 ml plain flour; 3/4 tsp baking powder; Pinch salt; 40.00 ml raspberry jam; Icing sugar, to dust; 40.00 ml custard powder; 20.00 ml cornflour; 20.00 ml caster sugar; 375.00 ml milk; 150g white chocolate, chopped

by Greer Worsley Last updated on 04/19/2023

These old-school cookies are filled with a white chocolate custard and a dollop of raspberry jam - making them as delicious as they are pretty. - Greer Worsley

Ingredients

220g unsalted butter, softened
1 cup caster sugar
1 egg
1 tsp vanilla paste
3 cups plain flour
3/4 tsp baking powder
Pinch salt
2 tbsp raspberry jam
Icing sugar, to dust

For filling:

2 tbsp custard powder
1 tbsp cornflour
1 tbsp caster sugar
1 1/2 cups milk
150g white chocolate, chopped

Method

Step 1

In a stand mixer or using hand-held beaters, beat butter and sugar until pale and creamy. Add egg and vanilla and beat well. Sift flour, baking powder and salt, and add to butter mixture. Beat until just combined. Form into 2 flat discs, wrap in cling film and refrigerate for 30 minutes.
Step 2

To make filling, whisk together custard powder, cornflour and sugar in a saucepan. Add 1/4 cup milk and whisk to form a paste. Place over medium heat and continue whisking as you add remaining milk. Bring to a simmer, stirring continually, until custard thickens. Remove from heat and whisk in white chocolate. Transfer to a small bowl and cover with cling film, pressing it against the top of the custard to prevent it forming a skin. Refrigerate until cold.
Step 3

Preheat oven to 170C conventional. Line 1-2 oven trays with baking paper. Place one disc of dough on a large sheet of baking paper that has been lightly dusted with flour. Roll out until 6mm thick. Use a cookie cutter or tart case to cut out cookies. Use a small round cutter to cut a circle out of the centre of half the cookies. Transfer to lined oven trays. Bake for 10-11 minutes until golden. Re-roll excess pastry and continue cutting and baking until you have used it all.
Step 4

Allow cookies to cool then spread cooled white chocolate custard over the underside of the solid cookies - you might need to whisk the custard again before spreading. Top with the cookies that have the whole cut out of them.
Step 5

Spoon or pipe raspberry jam into the hole. Dust with icing sugar.