| Prep: 15 mins | Cook: 10 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 17g | 10g | 46g |
| sugars | fibre | protein | salt |
| 28g | 1g | 5g | 0.1g |
When I first tried my hand at creating the Lemon Myrtle and White Chocolate Cookies, it was like all my coastal South Carolina memories had been lovingly kneaded into each blissful morsel. Growing up in Charleston, the faint hint of lemon was inconspicuously woven into many delightful dishes, thus sparking my adoration for citrus-infused baking.
The Miracle of Lemon Myrtle
In the dance of flavors that forms the symphony of these cookies, lemon myrtle takes the leading role. This beguilingly aromatic herb, with its vibrant citrus traces and eucalyptus undertones, is native to Australia, but its allure for me is how it marries the warm taste of home with foreign novelty, making every bite an adventure. Interestingly, Lemon Myrtle is more than just flavor. It’s an excellent source of calcium and antioxidants, contributing heartily to your body’s overall resilience.
Cracking the Cookie Code
The soft crumble of a perfectly baked cookie is a joy that transcends culture and geography, and these Lemon Myrtle and White Chocolate Cookies embody that universal magic. Something about the way the cookie melts in your mouth, contrasting with the sharp citrus tone and the creamy white chocolate chunks, makes every pantry ingredient feel like a little gastronomic miracle. It’s a lot like my Southern cooking – unpretentious, but deeply fulfilling.
This recipe possesses undeniable similarities with traditional sugar cookies, but the addition of lemon myrtle and white chocolate transforms it from familiar to extraordinary. It’s an inviting variation that works incredibly well as a palate cleanser, following a hearty meal like my signature fried chicken or even to accompany a fresh pot of coffee on a lazy Southern afternoon.
In summary, what I love most about this Lemon Myrtle and White Chocolate Cookies recipe is its seamless blend of tradition and innovation. It’s a gentle reminder of my Southern roots with an exciting splash of exotic flair, all wrapped up within the comforting familiarity of a chewy, delicious cookie. This recipe is more than just a dessert; it’s a meaningful culinary journey, from the bustling coastal lanes of Charleston to the aromatic lemon myrtle groves of far-off Australia, that I hope you too will come to cherish.
What You’ll Need
- 1.5 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1/2 cup of granulated sugar
- 1/4 cup of brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 tablespoon of lemon myrtle, finely chopped
- 1 cup of white chocolate chips
Method
Step One
Preheat your oven to 350 degrees (175 Celsius). Prepare a baking sheet by lining it with a parchment paper.
Step Two
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside.
Step Three
In another bowl, beat the softened unsalted butter, granulated sugar, and brown sugar until creamy and well combined. You can use an electric mixer to make this process easier.
Step Four
Add the large egg and vanilla extract to the butter and sugar mixture. Beat it until it’s fully incorporated.
Step Five
Gradually add the dry ingredients you set aside earlier to the butter, sugar, and egg mixture. Stir it until well-combined but make sure not to over mix.
Step Six
Add the finely chopped lemon myrtle and white chocolate chips to the cookie dough. Mix until they’re evenly distributed throughout the dough.
Step Seven
Use a cookie scoop or a tablespoon to drop the dough onto your prepared baking sheet. Make sure to leave an adequate space between each cookie to allow room for spreading.
Step Eight
Bake the cookies in your preheated oven for about 10-12 minutes, or until the edges are golden brown. They may seem undercooked in the middle but they’ll firm up as they cool.
Step Nine
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Step Ten
Enjoy your delicious Lemon Myrtle and White Chocolate Cookies. They can be stored in an airtight container for up to a week.
