When I was younger I used to get confused why a magazine my mum bought would have their own selection tin of biscuits on the market. Family Circle the read and the Family Circle biccies had nothing to do with one another I realised as I got older.
But, I digress, who remembers the tin of biscuits full of favourites such as Funny Faces, Pink Wafers and the perennials – Custard Creams and Bourbon Biscuits? Although, as I remember it, the ones in that tin never tasted quite as good as the ones available in individual packs.
Custard Creams and Bourbon Biscuits scream Britishness and I wondered what I could conjure up in the Cakeyboi kitchen with them. Then I remembered my Jaffa Cake Truffles. Those other favourites of the biscuit tin (but are they a biscuit or a cake?) made lovely individual bites.
So why not use custard creams and bourbon biscuits in the same way? I whizzed them up in my Optimum 9400 and blended each biscuit crumb with cream cheese.
I formed them into little balls, chilled them and then coated them in white chocolate, with a wee sprinkle of sprinkles for garnish.
When set, they tasted delicious. The flavour of each biscuit really came through and the delicious crack of white chocolate made them even more special. Why not give these a try for your next soiree? But remember - don't try and dunk them in your tea!!
Custard Cream and Bourbon Biscuit Truffles
Little balls of biscuit deliciousness - just don't try dunking them in your tea!
- 500 grams custard creams
- 500 grams bourbon biscuits
- 500 grams, divided full-fat cream cheese, softened
- 800 grams white chocolate
- 2 teaspoons sprinkles
In a blender, whizz the custard creams up to a fine crumb. Place in a bowl and stir in 250 grams of the cream cheese until the ingredients form a solid 'dough'. Take tablespoons worth of the mix and roll into balls with clean hands. Place on a baking tray lined with greaseproof paper. Repeat the process with the bourbon biscuits. Place in the fridge to chill, about 1 hour. Melt the white chocolate in a microwave or bain-marie. Coat the chilled balls in white chocolate and transfer back to the greaseproof paper. Sprinkle on the sprinkles whilst the chocolate is still molten. Place the truffles back in the fridge to set, about another hour.
DetailsPrep time: Cook time: Total time: Yield: 30 trufflles
Try these other truffle recipes from some of the UK’s top bloggers;
White Chocolate Truffles from Becca at Amuse Your Bouche
Salted Caramel Truffles from Michelle at Utterly Scrummy
Brazilian Brigadeiro Chocolate Bonbons from Kavey Eats
Peanut Butter Cake Truffles from Sian at Fishfingers for Tea
Magnificent Mint Truffles from Jac at Tinned Tomatoes
Beetroot Truffles from Urvashi at The Botanical Baker
Dark Chocolate Truffles from Margot at Coffee & Vanilla
Chocolate Ladoo from Margot at Coffee & Vanilla
Amarula Cream and Chocolate Caramel Fudge Truffles from Jeanne at Cook Sister
Toblerone Snowballs from Jan at A Glug of Oil
Triple Chocolate Cookie Dough Bites from Elizabeth's Kitchen Diary