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Author Notes: The best new recipes or adaptations always seem to come from a deplete store cupboard. I had no cherries-as the recipe in the Mangia cookbook recommended, but I did have organic dried figs and white chocolate. The result disappeared in half a day- Figs and white chocolate are good friends indeed. —CarinaTruyts
Makes about 60
- 12.4 ounces cake flour
- 1 1/2 teaspoons bicarbonate of soda
- pinches salt
- 10 ounces butter
- 2/3 cup white sugar
- 2/3 cup cups light brown sugar
- 1 extra large egg
- 1 extra large egg yolk
- 1 teaspoon vanilla bean paste
- 4 ounces white chocolate, chopped into chunks
- 1 1/2 cups dried soft figs, chopped
- Preheat the oven to 180C. A fan oven is best here, but if you use conventional, then keep an eye out and rotate the baking sheets.
- Sieve together the flour, bicarbonate of soda, and salt.
- In a free- standing mixer (or with you Pop-Eye style right arm) cream the butter and sugars together until light and fluffy. Gradually add the egg and egg yolk and beat until blended. Add in the vanilla.
- Add the dry ingredients gradually, by the large spoonful. Lastly fold in the figs and white chocolate.
- Using a spoon to measure, roll small balls out and place on cookie sheets on baking parchment or silicone mats. Squash the balls down a bit with your palm, or flatten with a fork (although they won't look like in the picture, then). You will need at least 3 or 4 cookie sheets, so you might have to rotate them in the oven.
- Bake for about 15-18 minutes. Allow to cool on tray for a few minutes then transfer to a wire rack. Get ready to swat away all the nibblers that are bound to have followed their noses into the kitchen by now.
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