Monday, 18 August 2014

Custard Cream and Bourbon Biscuit Truffles

crushed biscuits with cream cheese and white chocolate coating

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!!


print recipe

Custard Cream and Bourbon Biscuit Truffles
Little balls of biscuit deliciousness - just don't try dunking them in your tea!
Ingredients
  • 500 grams custard creams
  • 500 grams bourbon biscuits
  • 500 grams, divided full-fat cream cheese, softened
  • 800 grams white chocolate
  • 2 teaspoons sprinkles
Instructions
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.
Details
Prep time: Cook time: Total time: Yield: 30 trufflles




crushed biscuits with cream cheese and white chocolate coating


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
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
Toblerone Snowballs from Jan at A Glug of Oil
Triple Chocolate Cookie Dough Bites from Elizabeth's Kitchen Diary

crushed biscuits with cream cheese and white chocolate coating


32 comments:

  1. Oh I love these! What a brilliant idea Stuart. We've never had those boxes of biscuits in our house but custard creams used to be a regular in the shopping trolley because they were a favourite of a dog we had years ago. I was rather partial to them too!

    ReplyDelete
  2. All the tastes of my childhood rolled into one. Thanks for this trip down Memory Lane. They look amazing Stuart. The coloured sugar crystals really set them off.

    ReplyDelete
    Replies
    1. They are from TK Maxx Luca, get a lot of my baking supplies there.

      Delete
  3. That is inspired Stuart and they look amazing. I'll definitely be trying these!

    ReplyDelete
  4. That just look too gooood, especially that we love both custard creams and bourbons :)

    ReplyDelete
    Replies
    1. Just another way to give them a go. Thanks for the kind words

      Delete
  5. I love a truffle and I love a biscuit (or two) so these sound great to me. I remember that bourbons never seemed as good in the mixed tins for some reason. I always imagined that we were being punished for being unfaithful and trying other types of biscuit while the true bourbons were reserved for the faithful who would buy nothing else. I always thought they were slightly smaller too, although that could be just in my strange mind.

    ReplyDelete
    Replies
    1. We must both have strange minds then Phil lol!!

      Delete
  6. Paul (the husband) would love these! Thanks for sharing.

    ReplyDelete
  7. Absolutely great idea! Really clever use of the blender again and I bet the bisuit truffles are a great nostalgic taste!

    ReplyDelete
    Replies
    1. Yep, takes you right back to those tins of biscuits, only better!!

      Delete
  8. Genius idea! Also reminds me that I've not made cake or biscuit truffles for a long time. Oreo truffles are my favourite but now I want to eat some of these!

    ReplyDelete
  9. Oh my goodness these sound fantastic! I would quite possibly sit there and eat the entire batch in one go though! Yum! Thanks for linking up to my own no-bake recipe :) I also had no idea that the FC magazine and FC biscuits weren't related! Our local newspaper used to have a Family Circle comic in it I loved.

    ReplyDelete
  10. I'd forgotten that but yes, you are right, the biscuits from the tins were always disappointing compared to the packets. Your truffles look fantastic - a sophisticated way to give your friends a trip down memory lane! Genius!

    ReplyDelete
    Replies
    1. Cheers Vohn - glad it's not just me that used to be disappointed!

      Delete
  11. This sounds amazing! I'd never thought making truffles could be this easy and the bourbons make it so nostalgic and fun.
    Hannah Bakes Things

    ReplyDelete
  12. Stuart your biscuit truffles are divine. So cute that you thought the biscuits and magazine were related:-)

    ReplyDelete
    Replies
    1. I know, small minds and all that lol!

      Delete
  13. I love quick easy desserts like this one.

    ReplyDelete
  14. they look soo good. Thanks for the recipe x

    ReplyDelete
  15. That is a flipping brilliant idea! *fires up the Froothie*

    ReplyDelete
  16. I love these! Custard creams and bourbons are ever present in our biscuit tin as they are an excellent form of bribery for Izzy but I think the next packet is going to be destined for these!

    ReplyDelete
    Replies
    1. What will you bribe Izzy with instead? ;)

      Delete

Thanks for leaving your comments. I love your feedback and really do appreciate it.

Related Posts Plugin for WordPress, Blogger...