These seemed to go down well at Newbury, so if you want to make your own: Custard Choc Chip Cookies (makes around 25 cookies) 140g unsalted butter, softened 140g golden caster sugar 1 large egg 1/2 tsp vanilla extract 225g self-raising flour 100g custard powder 85g chocolate chips 1. Heat oven to 180C. Line 2 baking sheets with baking parchment. 2. Put butter and sugar in a food processor and whizz until light and fluffy. 3. Add egg and vanilla extract and mix well. 4. Sift together the flour and custard powder, then tip into processor and pulse to mix into a dough. 5. Scrape the dough into a bowl and work the chocolate in by hand. 6. Roll the dough into balls about the size of a walnut, then place on baking sheets a little distance apart. Press each down lightly with your fingers. 7. Bake for 12-15 mins until lightly golden. Remove from baking sheets and cool on a wire rack. Will keep for up to 2 weeks in an airtight container. Enjoy!