


Caramelized White Chocolate, Ginger & Rose Cookies 190g Unsalted Butter (chopped and cold) Caramelized White Chocolate 150g White Chocolate
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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. 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!
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