Pomegranate, rose and white chocolate cookies

Name: Pomegranate, rose and white chocolate cookies
Total time: 30 min
Ingredients: 125g of unsalted butter; 100g of caster sugar; 150g of condensed milk; 225g of self-raising flour, sifted; 1/4 tsp ground cardamom; 75g of white chocolate chips; 3 tsp rose water; 90g of pomegranate seeds

by Deena Kakaya

Item 1 of 1

Snack
easy
makes 12
30 minutes

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Deena's jewel-like and gently rose scented cookies make a quick, yet colourful treat for your loved one this Valentine's Day.

First published in 2015

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Romantic food should smell sweetly of flowers, shouldn’t it. It should also release inner sighs and offer cuddles, right?

Well here we have it; Pomegranate, rose and white chocolate cookies. The jewels from the fruit remain crisp and are even more potent, tart and sweet. The rose comes through gently, and the white chocolate, well… it's chocolate.

They are eggless, so I have used condensed milk which always give me a feeling of Indian barfi (sweets) but here they let the cookies stay moist and crumbly. These are so much better than shop bought my friends, and they are pretty quick to make.

You will also need a small ice-cream scoop for this recipe.

Ingredients

Metric

Imperial

125g of unsalted butter
100g of caster sugar
150g of condensed milk
225g of self-raising flour, sifted
1/4 tsp ground cardamom
75g of white chocolate chips
3 tsp rose water
90g of pomegranate seeds

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Method

Preheat the oven to 180°C/gas mark 4. Line two baking trays with non-stick baking paper

Cream the butter until it is light and pale in colour and is smooth in consistency. Then add the condensed milk, ground cardamom and rose water, before adding the flour to make soft dough. If you add the pomegranate in too early it will inevitably squash and bleed into the cookie dough

Now mix in the chocolate chunks and try and get them evenly distributed into the cookie dough

Add in the pomegranate seeds and try and get them also evenly distributed into the dough

Using the ice cream scoop, form small balls of the dough and place them onto the baking sheet. Do not pat them down, they spread quite a bit

Bake them for 10-12 minutes or until they are golden brown around the edges. Once removed from the oven, wait until they have firmed and cooled before storing them and this should take at least ten minutes