Feta, Cherry and White Chocolate Cookies Recipe

Instructions

1. Step 1

   Cut the butter into cubes and add to a small pan over a medium heat. Melt the butter, then take it a little further so it turns golden-brown and starts to smell nutty. You’ll see little flecks of brown, toasted butter solids at the bottom of the pan | Ingredients: 5 2/3 oz of unsalted butter

2. Step 2

   Meanwhile, chop the white chocolate and place in a large mixing bowl. Pour over the melted butter, leave for a minute, then stir until smooth. Beat in both types of sugar. Beat in the egg | Ingredients: 3 1/2 oz of white chocolate , 4 1/2 oz of soft light brown sugar , 4 1/2 oz of caster sugar , 1 large egg

3. Step 3

   In a separate bowl, whisk the flour, baking powder and fine sea salt together. Add to the chocolate mixture and stir until it all just comes together | Ingredients: 9 3/4 oz of plain flour , 1/2 tsp baking powder , 1/2 tsp fine sea salt

4. Step 4

   Crumble in the feta, add the dried cherries and mix briefly | Ingredients: 3 1/2 oz of feta , 2 2/3 oz of dried cherries, sour if possible, or dried cranberries

5. Step 5

   Line two baking trays with greaseproof paper and shape the cookie mixture into 12 even sized balls. (Not to be a geek, but I weigh the dough and divide by 12. You’re looking at 80–85g per cookie)

6. Step 6

   Place on the trays, and make sure there is plenty of room between them. Place the trays in the fridge for at least 1 hour to help the mixture firm up so the cookies don’t spread too fast — the longer you leave them the more domed and chewy they will be

7. Step 7

   Preheat the oven to 200°C/180°C fan/gas mark 6 and bake the cookies for 18 minutes, until deep golden-brown at the edge. If you have chilled the dough overnight, they might need a minute or two longer

8. Step 8

   Leave the cookies to cool completely on their trays before serving or storing in an airtight container