PASSIONFRUIT AND WHITE CHOCOLATE CHIP COOKIES

Ingredients

150g butter, room temperature, cut into cubes

1/2 cup brown sugar

1/2 cup caster sugar

1egg

1 3/4 cups plain flour

80g fresh passionfruit pulp (approx. 2-3 passionfruit)

1/2 cup (90g) white chocolate chips

Garnish: extra fresh passionfruit pulp

1. Pre heat oven 160°C. Line a baking tray with baking paper.

2. Using an electric beater, beat butter, brown sugar and caster sugar together until light and pale.

3. Add egg, flour and passionfruit pulp. Mix well. Stir through white chocolate chips.

4. Using an ice cream scoop, scoop cookie dough onto the lined baking tray leaving space between each cookie. Press down to flatten slightly.

5. Bake for 20 – 25 minutes. Allow to cool on the tray for 10 minutes before carefully placing on a cooling rack to cool completely.

6. Serve drizzled with the extra passionfruit pulp if desired.

• Perfect to eat straight away. Can be kept in an airtight container for up to three days.