Roughly chop the white chocolate into uneven chunks and break the custard creams into rustic pieces.

Mix the softened butter and sugar until just combined.

Add the egg and vanilla and mix until smooth.

In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and salt. Whisk gently with a whisk.

Add to the wet mix and fold gently until just combined.

Fold in the white chocolate chunks and broken custard creams. Do not overmix or the dough will become dense and lose texture.

Chill the dough for 1–2 hours until firm. This helps control spread and improves structure when baking.

Preheat oven to 170°C (fan).

Scoop dough into even balls using an ice cream scoop and place on a lined tray, leaving space between each cookie. Bake 4-5 at a time for best results.

Bake for around 8 minutes until edges are set but centres still look soft.

Leave cookies on the tray for 5–10 minutes before transferring to a rack. They will continue to set as they cool.

Once completely cooled serve and enjoy!