Chewy, soft and delicious warm from the oven, these indulgent white chocolate cookies are heightened with the addition of sweetly tart damsons.
250g damsons, stoned and sliced into small pieces
160g white chocolate chips
170g butter, plus extra for greasing
250g plain flour
1 tsp bicarbonate of soda
250g soft brown sugar
1 tsp vanilla paste
pinch of sea salt
Preheat the oven to 170°C/gas mark 3. Grease and line three flat oven trays. Layer the damson pieces in a single layer on a large oven tray. Bake for 30 mins. Leave to cool completely, then remove from the tray with a spatula and set aside.
Place the butter in a large heat-proof bowl and sit it over a pan of simmering water. Remove from the heat when the butter is almost melted, with just a few solid pieces remaining. Then stir until melted completely.
Mix in the flour, bicarbonate of soda, sugar, egg, vanilla paste, white chocolate chips, baked damsons and sea salt until a thick batter forms.
Spoon equal amounts of the batter, approximately the size of a dessert spoon, spaced apart from each other on the prepared oven trays.
Bake for 12-15 mins until the biscuits are firm. Allow to cool completely, then transfer to a plate and serve.
More recipes using damsons tarts in the September 2018 issue of LandScape magazine...
- Damson cobbler
- Damson cheese
- Damson syllabub
- Damson tarts
- Damson apple tansy
- Damson and chocolate tea cake