Soph’s work has another bake sale tomorrow in aid of  NSPCC, so I’m going to do my Custard Creams and Borbons, while Soph is doing her (well BBC Good Food’s :) summer fruit drizzle cake.

As I’m so impressed with the UKTV recipe for the Custard Creams and Borbons I’ve decided to copy it down here, in case for any reason it goes offline and I don’t have access to it any more!

For the biscuits:

• 225g plain flour
• ½ tsp baking powder
• 50g custard/cocoa powder
• 50g icing sugar
• Pinch of salt
• 175g butter, chilled and diced
• 1 Tbsp milk
• 1 tsp vanilla extract

Add flour, baking powder and salt to food processor. Sift icing sugar and custard/cocoa powder into food processor. Pulse to mix.

Add butter, mix to breadcrumb consistency. Add vanilla and milk, bring together into dough. Chill.

Oven to 160C fan. Roll out dough, cut shapes, bake on parchment lined baking sheets for 10 minutes.

For borbons: sprinkle with granulated sugar as soon as they come out of the oven.

Cool on rack — protected by dog cage to avoid certain cats attacking them.

For the filling:

• 50g white/dark chocolate, chopped
• 75g butter, soft
• 50g icing sugar
• 1 Tbsp custard/cocoa powder
• 1 tsp vanilla extract

Melt chocolate in microwave. Beat the rest of the ingredients in the stand mixer, then mix in the melted chocolate.