Tuesday, January 26, 2010

Coconut and White Chocolate Cookies

Happy Australia Day! The lamb roast is ready to go in the oven, lamingtons are in production and the cricket is on the TV, what a great way to celebrate being Australian. This year my celebrations are alot quieter than last. I'm spending the day at home alone, just relaxing. I've done a little cooking, but a whole lot more just sitting around in front of the cricket.

These cookies aren't particularly Australian, they were just the flavours I felt like at the time. Similar to the very common white chocolate and macadamia cookies, but a little cheaper (macadamias are so expensive!) They are just sweet enough with a lovely hint of coconut. Great for sharing, I took mine to the 20/20 cricket and snacked on throughout the week. And I got to use these very cute measuring cups I got for christmas. They are very easy to store and have 2/3 and 3/4 cup measurements too, how awesome is that.

Coconut and White Chocolate Cookies

125g unsalted butter
1 cup+ 1 tablespoon caster sugar
1/2 teaspoon vanilla extract
1 egg
1 cup plain flour
1 cup self-raising flour
1 cup unsweetened dessicated coconut
2/3 cup white chocolate chunks or chips

1. Preheat oven to 180C; line two large baking sheets with baking paper.
2. Beat the butter, sugar and vanilla in an electric mixer until light and creamy. Add the egg and beat well. At low speed, add the plain and self-raising flours and coconut and mix until a soft dough forms. If its too crumble add a little milk at a time. Add the chocolate and mix using a wooden spoon.
3. Mould 1 1/2 tablespoons of dough into balls. Place on prepared sheets, 5cm apart, and press down lightly. Bake for 15 minutes or until light golden on the bottom. Allow to cool on baking sheets.

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