I think I have too much time on my hands for my current placement. I’ve been baking 4-5 times a week. This was one of my baking projects last week. I love making cookie doughs whenever I am free so that I can freeze the dough and roll it out whenever I feel like having it. Remember, cookie dough taste better when rested overnight.
To make this cookie, I used Donna Hay’s recipe again. The first time I made the cookie, it tasted really good but I didn’t like the texture. I found it a bit too hard so I used melted butter and raw cane sugar to soften the cookie. The cookie is now the perfect texture for me and I absolutely love it!
- 125g unsalted butter (melted)
- 150g raw cane sugar
- 1 tsp vanilla essence
- 1 egg
- 150g plain flour
- 150g self-raising flour
- 80g desiccated coconut
- 100g white chocolate chips
Preparation time: 15 min
Baking time: 15 min
- Cream the melted butter together with the sugar until a uniform mixture
- In low speed, slightly beat in the egg and vanilla essence
- Sieve the flour into the mixture
- Fold the flour in until the dough forms
- Add in the desiccated coconut and white chocolate chips into the dough
- Place the dough in a cling wrap and let it rest overnight
- Preheat the oven to 180 degrees
- Roll out the dough and using a cookie cutter, cut out the dough and place it onto the baking tray
- Leave it in the oven for 15min or until the cookie turns golden brown
- Take it out and let the cookie rest on the cooling rack.
There you have it!