Pomegranate, rose and white chocolate cookies

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 17-20 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