White Chocolate and Lavender Biscuits Recipe

White Chocolate and Lavender Biscuits

Recipe by Jackie Cameron

I can't help reflecting on Mugg & Bean's super-sized muffins. A large berry-and-white-chocolate muffin is the perfect example. The muffin's outer, almost gooey, crispness contrasts so well with the light, inner texture. It's a tea-time taste sensation. Another option is an oversized chocolate-chip-and-lavender biscuit or cookie. A favourite of mine!

Yields: 53 nice sized biscuits

Ingredients:

125 g melted salted Butter

½ t Vanilla essence

250 g light Brown Sugar

1 whole egg-lightly whisked

230 g Cake Flour

½ t Baking Powder

1 t Bicarbonate of Soda

½ cup Sultanas

1 cup chopped white chocolate

Chopped fresh Lavender  to taste

Method:

1) Mix the butter, vanilla and sugar together. Add the egg and whisk

2) Sift the flour, baking powder and bicarb together-add to the above

3) Finish with sultanas and chocolate pieces

4) Bake at 180°C for 10-15 minutes.

Please post your comments and any food-related questions below.

I look forward to hearing from you.

Jackie Cameron
Head Chef
Hartford House
www.hartford.co.za
jackie@hartford.co.za
+27 33 263 2713