About the bake
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.
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
For the Cookies
- 125g Unsalted butter
- 100g Billington's Unrefined Golden Caster Sugar
- 70g Billington's Unrefined Dark Muscovado Sugar
- 1 Medium egg
- 8 Cardamom pods (seeds of)
- 250g Allinson's plain white flour
- 1pinch Salt
- 0.5 tsp Baking powder
- 80g White chocolate (chopped into small pieces)
Utensils
- Baking tray
We'd love a slice of advice.
Was it yum? Did the recipe work well? Did you customise the recipe?
Ingredients
For the Cookies
- 125g Unsalted butter
- 100g Billington's Unrefined Golden Caster Sugar
- 70g Billington's Unrefined Dark Muscovado Sugar
- 1 Medium egg
- 8 Cardamom pods (seeds of)
- 250g Allinson's plain white flour
- 1pinch Salt
- 0.5 tsp Baking powder
- 80g White chocolate (chopped into small pieces)
Utensils
- Baking tray