Make the crème au beurre. Tip the sugar into a small pan, add 2 tablespoons of water and bring it to the boil. Boil the mixture until the temperature on the sugar thermometer reaches 115°C/239°F.

Sift in the flour and custard powder and mix by hand to a crumbly dough. Bring the dough together with your hands and knead it gently on a lightly floured work surface until smooth. Do not overwork the biscuit dough. Divide the dough in half and shape each half into a flat disc, then wrap and chill them for 1 hour. Make the biscuits. Beat the butter and sugar in a stand mixer fitted with the beater, on medium speed for 2-3 minutes, until light and creamy. Add the egg and vanilla and thoroughly mix. In the caption, he wrote: "They’re rather nice! There’s the cocoa flavour of a bourbon, balanced out by the mellow vanilla custard-like sweet filling. It’s not the same rich chocolatey experience as a normal bourbon, just different Top 10 Chocolates Top 15 Chewing Gums Kinder’s Product Range Nutella’s Product Range Ferrero’s Product Range Kit Kat Range Cadbury RangeFor reasons of hygiene and safety, personal grooming products, cosmetics or items of intimate clothing cannot be returned. Ginger Rings: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Sugar, Vegetable Oils (Palm, Rapeseed in varying proportions), Partially Inverted Refiners Syrup, Ground Ginger (1%), Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt, Flavouring Here at the GHI we like ours golden, and plentifully filled with rich vanilla custard filling. Firm but not too hard, the biscuit should crumble in the mouth for a satisfying bite but be robust enough to stand up to some serious dunking. A little at a time, gradually add the butter, whisking continuously until incorporated. Spoon the crème au beurre into the piping bag fitted with the medium plain nozzle and chill it until you're ready to assemble the biscuits. Digestives: Fortified Wheat Flour ( Wheat Flour, Calcium Carbonate, Iron, Nicotinamide, Thiamin), Vegetable Oils (Palm, Rapeseed in varying proportions), Wholemeal Wheat Flour, Sugar, Partially Inverted Refiners Syrup, Whey Powder ( Milk), Raising Agents (Sodium Hydrogen Carbonate, Ammonium Hydrogen Carbonate), Salt

Overall I rather enjoyed these. I probably wouldn’t get them again though, because I just prefer bourbon and custard creams to be one way or the other. But it’s a fun mashup!" Place the biscuits on one of the lined baking sheets and chill them while you roll out the remaining dough to make 12 more custard cream biscuits. Chill the biscuits for 30 minutes and heat the oven to 170°C/150°C fan/325°F/Gas 3.

McVities Milk Chocolate Digestives

The supermarket has replaced the traditional chocolate in the middle of a bourbon with a custard cream filling, which means you get the chocolatiness of the bourbon outside but a smooth vanilla custard centre. What could be better than that? In other food shopping news, Baileys has released a new Apple Pie flavour and it's expected to be a huge hit. Trendy yes, but there’s something irresistibly comforting about the traditional flavour of a custard cream. Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned.