White chocolate cookies
Dec 30, 2012 1:00pm- 5 mins preparation
- 5 mins cooking
- Serves 8
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Ingredients
White chocolate cookies
- 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
White chocolate cookies
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1Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
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2Using 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).
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3BERRY COMPOTE: Combine all ingredients in a medium saucepan over moderate heat. Cook and stir for 5 minutes or until berries are soft.
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4Serve cookies with compote and cream.
Notes
You can use vanilla essence instead of vanilla bean paste. Assemble with cream and compote just before serving.
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