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!

Ingredients

1. 125g unsalted butter (melted)
2. 150g raw cane sugar
3. 1 tsp vanilla essence
4. 1 egg
5. 150g plain flour
6. 150g self-raising flour
7. 80g desiccated coconut
8. 100g white chocolate chips

Directions 

Preparation time: 15 min
Baking time: 15 min

1. Cream the melted butter together with the sugar until a uniform mixture
2. In low speed, slightly beat in the egg and vanilla essence
3. Sieve the flour into the mixture
4. Fold the flour in until the dough forms
5. Add in the desiccated coconut and white chocolate chips into the dough
6. Place the dough in a cling wrap and let it rest overnight
7. Preheat the oven to 180 degrees
8. Roll out the dough and using a cookie cutter, cut out the dough and place it onto the baking tray
9. Leave it in the oven for 15min or until the cookie turns golden brown
10. Take it out and let the cookie rest on the cooling rack.

There you have it!