I was tidying out the box that contains my baking supplies and found some leftover white chocolate chips and a tube of freeze-dried strawberries. I got invent-y…
Eton Mess cookies
Makes about 10
- 180g butter, softened
- 100g light soft brown sugar
- 50g golden caster sugar
- 1 tssp vanilla extract
- 1/2 large egg
- 125g plain flour
- 1/2 tsp bicardonate of soda
- 150g / 7oz blueberries 100g dried strawberries
- 7g freeze dried strawberries
- 50g broken up meringue nests
- 75g white chocolate chunks
- Heat oven to 190c/170c fan/gas 5. Line a baking tray with baking parchment.
- Tip the butter, sugars and vanilla into a bowl. Beat with a hand-held electric whisk until pale and fluffy. Add the egg and beat again. Tip the flour, bicarb and a pinch of salt into the bowl and use a spatula to mix together.
- Add the dried strawberries, freeze dried strawberries, meringue pieces and white chocolate chunks and mix again until everything is combined.
- Scoop golf-ball sized mounds of cookie dough onto the baking trays, making sure you leave plenty of space between each one. You should fit 4-6 cookies on each tray, so you might have to bake in batches to make the total 10 cookies.
- Bake for 18 minutes, swapping the trays over halfway through.
- Remove the trays from the oven and leave to cool for 10 mins before transferring to a wire rack, then bake the next batch. Continue until all the cookies are baked.
These were very nice! The meringue wasn’t as amazingly successful as the pretzels were in an earlier version, but the strawberries worked well and the white chocolate was a nice contrast. Good – not amazing!