I have a thing against white chocolate. I don't know why, maybe because the Milkybar kid was so irritating - both him and his chocolate were far too sweet to be digestible. However, there's no denying how well it works in baking. It manages to survive temperature that the other chocolates just can't manage so is brilliant for things like cookies. Combined with cardamom and a little lemon zest, you've got yourself a killer cookie. Bake them a little longer if you like them crunchy, the baking time here is for chewy soft ones.
250g butter, softened
200g light brown soft sugar
250g caster sugar
2 eggs, lightly beaten
450g self-raising flour
1 tsp salt
Seeds from 10 cardamom pods, ground
Zest of 2 lemons, juice of 1
450g white chocolate, roughly chopped
Cream the butter and sugar together until pale either by hand or in a food processor. Start beating in the eggs, one at a time, then fold in the flour, salt, ground cardamom, lemon zest and juice and white chocolate. Mix well. Place in the fridge to firm up for at least 2-3 hours.
Preheat the oven to 180C/350F/gas 4. Line a couple of baking sheets with greaseproof paper, then take heaped tablespoons of the cookie mix and shape into balls. Try to do this quickly as the colder the cookie dough, the less they’ll spread. Place on the lined sheets, at least 4cm apart.
Place in the oven for 9-11 minutes (depending on the efficiency of your oven) rotating the sheet once, until the cookies have cracked a little and are on the verge of colouring. Leave to cool a little on the sheets, then transfer to wire racks to cool completely. They’ll last – in theory - for 4 days in an airtight container (but let’s be realistic…)