While March weather is being unpredictable, I’m still looking for recipes that combine Spring flavours and cold day comfort – and these lemon and white chocolate cookies hit the spot. Inspired after tasting some from good old M&S, I tried to recreate my own version at home with pleasing results. They are exactly how such a cookie should be: more chocolate than anything, zesty lemon freshness and the perfect balance of chewiness and crunch. To make them, you will need:
160g unsalted butter
2 lemons, zested
85g light muscovado sugar
85g caster sugar
2 eggs, beaten
400g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda
200g white chocolate, chopped.
Preheat the oven to Gas 4/ 180C/ fan 160C. Cream together the butter, lemon zest and sugar until light and fluffy.
Gradually beat in the eggs.
Finally, sift in the flour, baking powder and bicarbonate of soda and stir in the chopped chocolate. Mix until the dough comes together.
Roll balls of the mixture to the size of a walnut, and then lightly press to flatten. Place on a baking sheet, leaving a little space between each to allow for slight spreading.
Bake for 12 mins, until the dough has slightly risen and is lightly golden. Remove from the oven and cool on a rack. Store in an airtight container.
What are you baking this weekend?
Recipe adapted from Tesco Real Food.