Made with custard powder and a teeny bit of vanilla extract, these easy peasy biscuits are the perfect bake for a rainy summer's day and certain to brighten the mood. Eat them on a picnic rug on the kitchen floor with your bucket and spade and pretend you're at the beach
100g butter or Stork
1/4 tsp vanilla extract
100g plain flour
50g custard powder
50g golden caster sugar
200g white chocolate chips
Sprinkles of your choice
This is one of those bakes that can be extremely quick with the right preparation. Weigh the butter, vanilla extract and sugar together in advance. Weight the custard powder and flour together too. That way your little one just needs to tip two containers into the mixing bowl. Of course, if your small enjoys weighing out or scooping and pouring that way is fine too.
1. Cream together the butter, vanilla extract and sugar. If you don't have a mixer or electric whisk then make the biscuits with Stork rather than butter and you will be able to do this by hand with a wooden spoon.
2. Add the flour and custard powder and mix until a dough forms.
3. Tip the dough onto a floured surface or silicone mat. Roll out to the thickness of a pound coin. Limit mess by rolling it between two sheets of greaseproof. Cut out your biscuits and lay them on a baking tray lined with greaseproof paper. Repeat until there's no more dough.
4. Bake in the oven at 180° for about 6 minutes. The biscuits will be warm cream coloured and ever so slightly soft in the middle. They'll continue to bake as they cool, you don't want them too crunchy. Cool on a wire rack if possible, but a chopping board will do if not.
5. Whilst the biscuits bake, melt the chocolate chips in a bowl over some simmering water then transfer to a wide container. A margarine tub is great for this. When the biscuits are completely cold, dip the top of each biscuit in the chocolate and then in sprinkles. Leave to set.
This biscuit dough is quite sticky and delicate. You may need to add a bit more flour to help your little one roll it. The dough will make about 19 or 12 of these biscuits, but if you're using bigger cutters you might want to double the quantities. Or double them anyway and freeze half for another day when you want to spend less time on a bake.