Cookies, one of my favourite indulgent treats. And what I love is that generally I have all the ingredients I need in my kitchen instantly, and you can totally mix them up with different ingredients for what you fancy. This recipe came around from the addition of passionfruit to my favourite white chocolate chunk cookie recipe. I know that it gets very mixed feelings, but white chocolate is my favourite chocolate for cookies, as it adds sweetness and tastes so delicious with vanilla. So, the passionfruit is something I added after a trip to Dyrum Park in Bath, where they sell the most divine passionfruit curd from their little national trust shop. I am pretty sure you can also find it in a lot of supermarkets, or national trust properties. I add a little of the curd to the cookie recipe as it adds the perfect punch of sweetness and sharpness to the dough, as well as complimenting the white chocolate so well.
Prep Time: 10 minutes
Cooking Time: 25-30 minutes
100g softened butter
1tbsp golden syrup
120g soft brown sugar
1tsp vanilla extract
450g plain flour
1tsp baking powder
2tbsp & extra passionfruit curd
200g white chocolate chunks
Start by pre heating your oven to 200 degrees, 180 fan. Line two large baking trays with baking paper.
In a medium sized saucepan, on a low heat, melt together the butter, golden syrup, brown sugar and vanilla extract. Keep on the heat until everything is melted together. However, don’t over heat as the butter will burn. Set this aside to cool.
In a large mixing bowl, sift the flour and baking powder into it. Add the egg and passionfruit curd and mix together. Once the butter mixture is completely cool add it to the dry ingredients. Add in the white chocolate chunks and mix everything together until a dough has formed. If the mixture is too runny, you will need to add a little more flour.
On the prepared baking trays, add a small ball size of the mixture spread across, around 6 per tray. Press them down a little so they will cook evenly. Once you have prepared them all, you can add some more passion fruit curd. I pop about ½ teaspoon amount in the middle of each cookie.
Pop these in the oven – they take around 10 minutes to cook but will need to be switched around from top to bottom half way through. Keep an eye – they should be golden and crisp. When you take them out of the oven, they will need to cool to crisp up properly, whilst the inside remaining soft.
This recipe is my own.