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Pomegranate, rose and white chocolate cookies

by
Deena Kakaya
Pomegranate, rose and white chocolate cookies

PT40M

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Romantic food should smell sweetly of flowers, shouldn’t it. It should also release inner sighs and offer cuddles, right?

Well here we have it; Pomegranate, rose and white chocolate cookies. The jewels from the fruit remain crisp and are even more potent, tart and sweet. The rose comes through gently, and the white chocolate, well… it's chocolate.

They are eggless, so I have used condensed milk which always give me a feeling of Indian barfi (sweets) but here they let the cookies stay moist and crumbly. These are so much better than shop bought my friends, and they are pretty quick to make.

You will also need a small ice-cream scoop for this recipe.

Ingredients

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Method

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1
Preheat the oven to 180°C/gas mark 4. Line two baking trays with non-stick baking paper
2
Cream the butter until it is light and pale in colour and is smooth in consistency. Then add the condensed milk, ground cardamom and rose water, before adding the flour to make soft dough. If you add the pomegranate in too early it will inevitably squash and bleed into the cookie dough
3
Now mix in the chocolate chunks and try and get them evenly distributed into the cookie dough
4
Add in the pomegranate seeds and try and get them also evenly distributed into the dough
5
Using the ice cream scoop, form small balls of the dough and place them onto the baking sheet. Do not pat them down, they spread quite a bit
6
Bake them for 17-20 minutes or until they are golden brown around the edges. Once removed from the oven, wait until they have firmed and cooled before storing them and this should take at least ten minutes
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Deena Kakaya

Deena is a food writer with work published in UK magazines such as BBC Good Food, Delicious, Cook Veg and Fork.

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