Mocha Custard Creams

All the family has arrived which brings with it a definite change in routine. Breakfast, lunch and indeed afternoon tea are all now sit down affairs, as much for the logistics of feeding the masses as for the opportunity to stop, catch up and mull over memories past.

With that comes a need for vastly increased food stocks, (for us, namely pasta, prosciutto and green, green olive oil) along with plenty of delicious sweet treats.

So along with lemon tarts and an orange cake, we felt the need for something bite-sized, sinful and ultimately very chocolatey.

Cue these super-easy, one bowl biscuits that can be whipped up in no time and come with plenty of variations. Try throwing in half a cup of finely chopped walnuts, some glace cherries or flavouring the ganache with your favourite liqueur.

Also, these tasty morsels are made on custard powder which provides an almost shortbread-like crumb that works just so well to create a crisp yet crumbly biscuit. Topped with an indulgent choc/coffee ganache, they are (unfortunately) most moreish and perfect for eating with coffee for morning tea, after dinner or as a mid-afternoon pick-me up.

250g butter

70g icing sugar

260g plan flour

70g custard powder

40g cocoa powder

1, Start by creaming the butter and icing sugar together until creamy.

2, Then add in all the sifted ingredients and mix.

3, Roll into balls, place on a tray and flatten then bake at 180°C for 12-15 mins.


To ice, mix 125g butter with 125g dark cooking chocolate and melt gently. Add in 45ml (one short black) coffee then let cool until it’s of a spreadable consistency.

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