Recipes

Lisa Marley's Sweet and Savoury Cookies

Recipe: Sweet and Savoury Cookies

8TH JUNE 2017

Fancy trying something a little bit different in the kitchen? Lisa Marley's White Chocolate, Cardamom and Orange Biscuits will fit the bill! 

Ingredients:

Butter, soft, unsalted, plus extra for greasing                   110g

Light soft brown sugar                                                         110g

Egg, beaten, large                                                                  1

Orange zest                                                                            1 large orange

Vanilla Extract                                                                       1 Tsp.

Salt                                                                                          Pinch

Baking powder                                                                      1 Tsp.

Plain flour                                                                              115g

White Chocolate chunks                                                       60g

Cardamom seeds, ground                                                    1 ½ tsp.

 

Pre heat the oven to 180oc / 350F / Gas Mark 4

Grease and line two baking trays

Place the soft, unsalted butter and caster sugar into the mixing bowl and mix together with a wooden spoon or hand whisk.

 Use a spatula to scrape the sides of the mixing bowl to ensure all the ingredients are incorporated

Sift in the flour and bicarbonate of soda

Add in the egg, chocolate chips and ground cardamom and mix to combine into a dough

Cover with Clingfilm and chill in the fridge for 45 minutes.

 Remove form the fridge and using a teaspoon shape the cookie dough into 1 1i/z inch diameter balls. Place on the baking tray and slightly flatten.

Leave at least 2 inches between each cookie as the mixture will spread. TIP: You may have excess mixture and this can be frozen in an air tight container for up to three months.

Bake for 8 – 10 minutes. Take out of the oven and allow to completely cool on the baking tray then transfer to a wire rack.

 



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