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Shelina Permalloo's White Chocolate & Cardamom Cookies

Shelina Permalloo's White Chocolate & Cardamom Cookies

Recipe Submitted By: bakingmad

This is a Mauritian inspired recipe from the MasterChef winner. These cookies are deliciously sweet as they use Billington's sugar.

Preparation Time	15 minutes
Baking Time	12 minutes
Portions	Makes 10 - 12
Skill Level	Easy
Average Rating

Shelina Permalloo's White Chocolate & Cardamom Cookies Ingredients

125 grams	Unsalted Butter softened
100 grams	Golden Caster Sugar (Billington's)
70 grams	Dark Muscovado (Billington's)
1	Free Range Eggs medium
250 grams	Plain White Flour (Allinson Nature Friendly)
80 grams	White Chocolate (Silver Spoon Create) chopped into small pieces
8	Cardamom Pods seeds of
1 pinch	Salt
0.50 tsp	Baking Powder

This recipe uses

How to make Shelina Permalloo's White Chocolate & Cardamom Cookies

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/160°C fan/Gas 4.
Using an electric mixer cream together the butter and sugars until light and fluffy.
Pre whisk the egg and then slowly add to the mixture slowly making sure it is completely incorporated.
Remove the husks from the cardamom pods and use the black seeds inside. Ground the seeds in a pestle and mortar to release the aromas before adding to the rest of the mixture.
Add the sifted flour, salt and baking powder and mix until well combined. Fold in the cardamom pods and white chocolate until evenly mixed.
Line a baking sheet with parchment paper or a silicone baking mat and using dessert spoon, spoon balls of the mixture onto the baking sheet leaving some space between them so the cookies don't turn into twins!
Place in the oven and cook for 12 - 15 minutes, they may seem quite soft when they first come out but this is fine, as they will harden as they cool down.
Make sure the cookies are completely cool before placing into the cookie jar (if they last that long!)

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