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Before starting this Caramelized White Chocolate Cookies recipe, organise all the necessary ingredients.
Chop the white chocolate pistoles with a knife.
Place the castor sugar in the stand mixer recipient.
Add the soft brown sugar...
... and the soft butter.
Mix the ingredients at low speed, using the flat beater.
Add the vanilla extract while whisking...
... the egg at room temperature...
... and the salt.
When homogeneous, add the chopped Zephyr caramel chocolate.
Add the flour and baking powder. Continue whisking...
... until homogeneous.
Place the cookie dough on a sheet of greaseproof paper...
... and roll into a sausage shape.
Use a scraper to create a regular roll...
... and flatten both ends of the roll.
Refrigerate the cookie dough roll for up to 48 hours. You can also store the dough in the freezer.
Take the dough out of the fridge and remove the greaseproof paper.
Cut the roll into slices to a width of about 1 cm.
The whole roll should make about twenty cookies.
Arrange the cookies in a staggered pattern on a baking sheet greased with oil spray, then wipe dry with paper towel.
Arrange a couple of Zephyr caramel pistoles over each cookie (optional).
Bake in a fan-assisted oven at 180°C (gas 4) for 12 to 15 minutes.
When cooked, remove from the oven and leave to cool at room temperature, then detach carefully with a spatula. These delicious cookies will keep for several days in an airtight container. Enjoy!
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