Photo: Steven Siewert
- 1 ¼ cups plain flour
- ½ tsp baking powder
- Pinch of salt
- 115g softened unsalted butter
- 1/3 cup castor sugar
- 1/3 cup brown sugar
- 1 organic free-range egg, beaten
- ½ tsp vanilla extract
- 50g macadamia nuts, roughly chopped
- 50g dried cherries
- 100g white chocolate buttons, roughly chopped
Another perspective is that kids are discerning eaters. They will not eat everything but nor will adults. More often than not, children will be surprised by what they love eating. Zoe says she doesn't like fruit biscuits and crinkles her nose at the idea of white chocolate. Yet this simple recipe, with adult help, turns a "picky eater" into a discerning gastronome, willing to try new things. Perhaps she'll even give other new foods a go in future, because last time she did, when she made those white chocolate, cherry and macadamia cookies, she was completely surprised how much she loved the result.
Sift the flour in a medium-sized bowl with the baking powder and salt. Cream the butter with both sugars with a wooden spoon or electric beater on high speed.
Beat in the egg and vanilla extract with a wooden spoon.
Fold in the flour in two batches, until well combined.
Fold the nuts, cherries and white chocolate into the dough.
Form dough into a log shape on a lightly floured surface and wrap in cling film. Refrigerate for at least two hours, until firm.
Heat oven to 170C and line two baking trays with baking paper if you're cooking all the cookies at once. Unwrap dough and slice it into about 20 rounds.
Put them on the trays and bake for 15 minutes, until they are golden and still soft. Cool cookies on the trays; they will harden slightly as they cool.
- Course - Dessert