Name: White chocolate cookies
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 8
Ingredients: 125 gram butter, at room temperature; 1/2 cup caster sugar; 1/2 cup firmly packed brown sugar; 1 teaspoon vanilla bean paste; 1 egg, lightly beaten; 1 3/4 cup plain flour; 1/3 cup macadamia nuts, coarsely chopped; 1/3 cup white eating chocolate, finely chopped; whipped cream, to serve; Berry compote; 1 cup frozen raspberries; 1/2 cup frozen blackberries; 1/3 cup caster sugar; 1 tablespoon finely grated orange zest

White chocolate cookies

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Serves 8

Prep

Cook

Total

10M

Ingredients

125 gram butter, at room temperature

1/2 cup caster sugar

1/2 cup firmly packed brown sugar

1 teaspoon vanilla bean paste

1 egg, lightly beaten

1 3/4 cup plain flour

1/3 cup macadamia nuts, coarsely chopped

1/3 cup white eating chocolate, finely chopped

whipped cream, to serve

Berry compote

1 cup frozen raspberries

1/2 cup frozen blackberries

1/3 cup caster sugar

1 tablespoon finely grated orange zest

Method

1.Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.

2.Using an electric mixer, beat butter and both sugars in a medium bowl until light and creamy. Stir in vanilla, egg, flour, macadamia and chocolate until combined. Roll heaped tablespoons of mixture into 18 balls. Place on prepared trays, leaving room for spreading during cooking. Bake for 12-15 minutes or until golden brown and cooked. Remove from oven. Cool cookies on trays for 15 minutes (cookies will firm as they rest).

3.BERRY COMPOTE: Combine all ingredients in a medium saucepan over moderate heat. Cook and stir for 5 minutes or until berries are soft.

4.Serve cookies with compote and cream.

You can use vanilla essence instead of vanilla bean paste. Assemble with cream and compote just before serving.
Note

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