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
Ingredients
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12.4 ounces
cake flour
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1 1/2 teaspoons
bicarbonate of soda
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Pinch
salt
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10 ounces
butter
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2/3 cup
white sugar
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2/3 cup cups
light brown sugar
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1
extra large egg
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1
extra large egg yolk
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1 teaspoon
vanilla bean paste
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4 ounces
white chocolate, chopped into chunks
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1 1/2 cups
dried soft figs, chopped
Directions
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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.
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Sieve together the flour, bicarbonate of soda, and salt.
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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.
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Add the dry ingredients gradually, by the large spoonful. Lastly fold in the figs and white chocolate.
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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.
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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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