This is a Mauritian inspired recipe from the MasterChef winner Shelina Permalloo. These cookies are deliciously sweet due to the white chocolate paired with the unrefined sugars.
9 ingredients7 steps
Vegetarian
Method
Step 1
Preheat the oven to 180°C (fan 160°C, gas mark 4). Line a baking sheet with parchment paper.
Step 2
Using an electric mixer cream together the butter and sugars until light and fluffy.
Step 3
Pre whisk the egg and then add to the mixture slowly making sure it is completely incorporated.
Step 4
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.
Step 5
Add the sifted flour, salt and baking powder and mix until well combined. Fold in the cardamom pods and white chocolate until evenly mixed.
Step 6
Using a dessert spoon, spoon balls of the mixture onto the baking sheet, leaving some room between them to allow the cookies to spread during baking.
Step 7
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.
Ingredients
MetricImperial
For the Cookies
125gUnsalted butter (softened)
100gBillington's Unrefined Golden Caster Sugar
70gBillington's Unrefined Dark Muscovado Sugar
1Medium egg
8Cardamom pods (seeds of)
250gAllinson's plain white flour
1pinchSalt
0.5 tspBaking powder
80gWhite chocolate (chopped into small pieces)
Utensils
Baking tray
Nutritional information per 48g serving
Energy 248cal
Fat 11g
of which Saturates 6.8g
Carbohydrates 33g
of which Sugars 18g
Protein 3.2g
Salt 0.26g
0 Baker Ratings
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