Strawberry and White Chocolate Cookies
Ingredients
- 500 g strawberries, hulled and roughly chopped
- 2 tbsp. cornflour
- 225 g unsalted butter, softened
- 175 g caster sugar
- 1 medium egg
- 350 g plain flour
- 1/2 tsp. bicarbonate of soda
- Pink food colouring gel or paste, optional, see GH TIP
- 200 g white chocolate chips
Instructions
- In a pan mix the strawberries and cornflour to coat. Cook over low heat, stirring, until the cornflour dissolves and the strawberries have started to break down. Turn up the heat to medium and bubble, stirring occasionally, until the mixture resembles thick jam. Spread out on a clean baking tray (this will help it cool faster) and leave to cool completely.
- In a large bowl, using a handheld electric whisk, beat the butter and sugar until pale and fluffy. Beat in the egg. Scrape in the cooled strawberry mixture and beat to combine. Add the flour, bicarbonate of soda and a pinch of fine salt and beat briefly.
- Beat in a little/few drops food colouring, if using, to turn the mixture a deeper shade of pink (see GH TIP). Beat in the white chocolate chips. Cover and chill for at least 1hr (up to 24hr).
- Preheat oven to 180°C (160°C fan) mark 4. Line 2 large baking sheets with baking parchment. Divide the mixture into 16 and roll into balls. Place on the lined sheets, spacing apart.
- Bake for 20-22min, or until the edges feel firm. Leave to cool completely on the sheets before serving.
