by CarinaTruyts
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my 1 recipe »
CarinaTruyts's Notes:
Expand12.4 ounces cake flour Ask a question about this ingredient
1 1/2 teaspoon bicarbonate of soda Ask a question about this ingredient
pinches salt Ask a question about this ingredient
10 ounces butter Ask a question about this ingredient
2/3 cups white sugar Ask a question about this ingredient
2/3 cup cups light brown sugar Ask a question about this ingredient
1 extra large egg Ask a question about this ingredient
1 extra large egg yolk Ask a question about this ingredient
1 teaspoon vanilla bean paste Ask a question about this ingredient
4 ounces white chocolate, chopped into chunks Ask a question about this ingredient
1 1/2 cup dried soft figs, chopped Ask a question about this ingredient
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.
Ask a question about this stepSieve together the flour, bicarbonate of soda, and salt.
Ask a question about this stepIn 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.
Ask a question about this stepAdd the dry ingredients gradually, by the large spoonful. Lastly fold in the figs and white chocolate.
Ask a question about this stepUsing 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.
Ask a question about this stepBake 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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Todd is an adventure traveler and co-founder of the premier coffee roasting company La Colombe Torrefaction.
