Lemon, thyme and white chocolate cookies.
by Gypsy and the Botanist
Keeping with the festive theme… The traditional dried fruits and heady heart-warming spices, while decadent and delicious, are also traditional of cold winter days. With the Australian summer christmas, I wanted something fresh and light. Winter spices are made to dance with zingy citrus peel. Which brings me to these cookies… zingy lemon is the star here. And I’ve also added white chocolate for some creamy sweetness. And finally, I wanted to balance these flavours with some earthy thyme.
Ingredients (Makes 30)
250g unsalted butter, softened
230g brown sugar
200g caster sugar
A pinch of salt
450g plain flour, sifted
2 tsp bicarbonate of soda
4 lemons, juice and zest
A handful of thyme leaves
220g white chocolate, roughly chopped
Macadamia nuts, crushed
Preheat the oven to 180C.
In a small saucepan, simmer the lemon juice and zest with the thyme, for about 10 minutes. Set aside to cool.
Mix together the flour, bicarbonate of soda, and pinch of salt.
Cream the butter and sugar for approximately 5 minutes, until light and fluffy. Add one egg at a time, beating on a low speed, until incorporated. Still on a low speed, mix through half of the flour mixture until incorporated. Then add the lemon and thyme mixture, and then the remaining flour mixture. Once this is incorporated, stir through the chopped up chocolate.
On a greased and lined baking tray, break off pieces of the dough, and form them into balls about the size of golf balls. Place these balls on the baking tray, about 5cm apart. Sprinkle each ball with sea salt and the crushed macadamias. Bake in batches for approximately 10 minutes. Then press each cookie flat with a fork, and bake for another 10 minutes.
Remove from the oven. Allow the cookies to cool on the trays for 10-15 minutes, and then transfer to a wire wrack to cool completely.