Caramelized White Chocolate, Ginger & Rose Cookies
adapted from Cupcake Jemma 

190g Unsalted Butter (chopped and cold)
100g Caster Sugar (reduced)
135g Light Brown Sugar
150g White Chocolate
150g Caramelized White Chocolate
75g Mixed Peel
75g Crystalised Ginger
155g Self Raising Flour
260g Plain Flour
1.5 tsp Baking Powder
1 tsp Salt
1 tsp Ground Cinnamon
1 tsp Ground Ginger
1/2 tsp Ground Nutmeg
1/2 tsp Rose Extract 
2 Eggs

Caramelized White Chocolate
adapted from Cupcake Jemma

150g White Chocolate

To Make Caramelized White Chocolate

Preheat oven to 250 deg F (120 deg C). Evenly distribute the chopped white chocolate on the mat and bake for 10 minutes.
Once the 10 minutes is up, take the pan out and spread the chocolate evenly with an offset spatula. Bake again for 10 minutes then scrape up the entirety of the pan to spread it out again. Continue this process 5 more times until you get that rich butterscotch color. It will also get easier and easier to smooth out. Continue until you get a caramel colour and smooth consistency.  Allow to harden in the fridge or freezer and chop in small pieces. 

To make Cookie Dough

Combine cold butter, brown sugar and caster sugar in a mixing bowl until clumps are formed. Place in normal and caramelized white chocolate chunks, mixed peel (candied orange and lemon zest mix), crystallized ginger and rose extract. In a separate bowl, sift in plain flour, self raising flour, baking powder, salt and spices. Mix the flours into wet ingredient and pulse until a sandy consistency. Mix in eggs one at a time. 

Pack around 100-125g dough unto balls. Freeze for at least 2 hours or ideally overnight. Bake at 180°C (350°F) for 15 minutes. Allow to cool and enjoy!