Orange and White Chocolate Cookies
Need I say more?
This recipe makes 18 depending on how big you make the cookies, obviously.
6oz Butter (don’t bother softening)
3oz Caster Sugar
7oz Golden Caster Sugar
1 Whole Egg and 1 Egg Yolk (crack on a flat surface to avoid any rogue egg-shell)
1 Large Orange
1tsp Bicarbonate of Soda
12oz Plain Flour
2tsps Mixed Spice
8oz White Chocolate (cut into decent size chunks; too small and they get a bit lost) (I only used 4oz of chocolate and it wasn’t enough)
Line a baking tray with grease-proof paper, using butter to stick the paper to the tray. Make sure the paper is thoroughly glued down.
Melt the 6oz of butter in a small pan on a medium heat and then allow to cool completely.
In a large mixing bowl, place both the normal caster and golden caster sugar and whisk in the cooled butter (a hand whisk does the job for once, but you can use an electric whisk). Beat in the egg and egg yolk with the whisk followed by the juice and zest of the orange (make sure you don’t add the pips as well, don’t want orange trees growing out of your stomach now do we).
Pre-heat the oven to 160oC (325oF, Gas Mark 3).
In a separate bowl, mix the bicarbonate of soda, salt, flour and mixed spice together. Sieve this mixture into the large mixing bowl and add the chopped chocolate. Fold the flour mixture in until everything is combined but try not to over mix.
Use a tablespoon to collect a tablespoon’s worth of dough.
Dust your hands with flour and then shape the dough into a ball in the palm of your hands. Be quick! (sorry, but the longer you take, the warmer the ball gets in your hands and the more likely it is to stick to your hands). Flatten the ball and place it on the baking tray. Place a total of four balls onto the tray, evenly spread out and bake for 10mins.
Take the cookies out of the oven and allow to cool a bit on the tray. Use a fish slice to go around the edges of the cookies to lift them up a bit and then slide the cookie on to the fish slice to get it off the tray. Transfer to a wire cooling rack and allow to cool completely.
Get your next batch of cookies onto the same tray and go again.
These cookies are incredible (if I do say so myself) and I strongly recommend that you try them. If you have more than one baking tray (hey big spender), then obviously bake more than 4 cookies at a time to speed things up a bit.
Try not to eat them all at once… I say the recipe makes 18 but I always eat at least 3 during the baking process, so it’s more like 14 or 15.