Shelina Permalloo’s White Chocolate & Cardamom Cookies

Fresh from being crowned as the MasterChef 2012 champion, Shelina Permalloo has teamed up with Billington’s the unrefined sugar specialist to create an easy to follow recipe that the kids can get involved with.

In this video, Shelina draws on her Mauritian heritage to create some delightful White Chocolate & Cardamom Cookies. These delicious treats are guaranteed to go down well.

Recipe:

White Chocolate & Cardamom Cookies

Cooking Time: 30 minutes

Makes: 10-12 cookies

Ingredients:
125g unsalted butter, softened
100g Billington’s Golden Caster Sugar
70g Billington’s Dark Muscovado Sugar
1 medium free range egg
250g Allinson Plain White Flour
80g white chocolate chopped into small pieces
The seeds of 8 cardamom pods
Pinch of salt
1?2 tsp baking powder

Method:

1. Preheat the oven to 180°C/160°C fan/Gas 4.

2. Using an electric mixer cream together the butter, Billington’s Golden Caster Sugar and Billington’s Dark Muscovado Sugar until light and fluffy.

3. Pre whisk the egg and then slowly add to the mixture making sure it is completely incorporated.

4. Remove the husks from the cardamom pods and use the black seeds inside, grind the seeds in a pestle and mortar to release the aromas before adding to the rest of the mixture.

5. Add the salt, baking powder and flour in batches, mix until well combined. Fold in the white chocolate until evenly mixed.

6. Line a baking sheet with parchment paper or a silicone baking mat and using a dessert spoon, spoon balls of the mixture onto the baking sheet leaving some space between them.

7. Place in the oven and cook for 12 - 15 minutes, they may seem quite soft when they first come out but this is fine, as they will harden as they cool down.

8. Make sure the cookies are completely cool before placing into the cookie jar.