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85pPrice per unit
56.7p/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 190ºC, gas mark 5 and line 2 baking trays with baking parchment. Toast the cardamom pods in a frying pan until fragrant, then cool and bash to remove the outer pods. Finely grind the seeds in a pestle and mortar or grinder, to make about 1 tsp.
In a large bowl, combine the cardamom with the rest of the spices. Add the flour, salt and bicarbonate of soda, and stir to combine, then set aside.
Using an electric hand mixer or stand mixer with a paddle attachment, beat together the butter, coconut oil and both sugars in a large bowl until evenly mixed. Add the egg and vanilla bean paste and mix again until smooth. Add the dry mixture to the wet and stir gently, until no flour pockets remain. Fold through the white chocolate chunks until well dispersed.
Divide the dough into 12 equal portions, then roll into balls. Space them over the trays, leaving room to spread, then bake for 12-14 minutes, until golden, swapping the sheets over halfway through cooking. They should be slightly thick and a little soft in the middle, but firm around the edges. Cool on the trays for 5 minutes, then move to a wire rack to cool completely and firm up.
These cookies will keep in an airtight container for up to 1 week. Or for fresh cookies when you want them, freeze the raw dough balls on a tray. Once solid, move to a freezer bag and freeze for up to 1 month. Bake from frozen on baking trays lined with baking parchment for 15 minutes.
Typical values per item when made using specific products in recipe
Energy | 976kJ/ 232kcals |
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Fat | 8.9g |
Saturated Fat | 5.5g |
Carbohydrates | 34g |
Sugars | 20g |
Fibre | 0.7g |
Protein | 3.6g |
Salt | 0.8g |
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