Mix the flour with the custard powder and baking powder. Chop the white chocolate into fine or coarse pieces as desired and add to the flour mixture. Put the bowl aside for a moment.
Whip very soft butter with vanilla sugar and sugar as well as salt and flavoring, beat for at least 2 minutes, until a light cream has formed. Now add the egg and milk and keep beating. Finally add the flour and chocolate mixture and keep beating as best you can. It is best to use a dough hook or knead with your hands right away, the dough should be slightly sticky, but not too runny. If this is the case, add a little more flour. Cover the bowl with the batter and let it rest for a good 30 minutes in a cool place.
After resting, distribute small heaps of dough on a baking sheet lined with baking paper. It is best to form small balls and then press them lightly onto the sheet. Since the dough balls diverge a lot, you should leave a gap of at least 4-5 cm so that they don`t run together. Now put the tray in the oven and bake the cookies at 180 ° C top / bottom heat for 10 minutes.
After baking, the cookies are still quite soft, but don`t worry, they will still harden.
Depending on how big you shape the biscuits, you get about 36 cookies from the dough. They last a long time if you put them in a can shortly after baking.
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