“An upside-down cake brings wowfactor to simple ingredients, and bruleed mandarin adds even more flare!”
@geodoes
GINGER, TAHINI & WHITE CHOCOLATE COOKIES
MAKES 25
150g brown sugar
150g caster sugar
1⅓ cups (200g) plain flour
⅔ cup (100g) self-raising flour
2 tsp ground ginger
170g salted butter, melted, cooled completely
2 eggs, lightly beaten
2 tbs tahini
1 tsp vanilla bean paste
40g crystallised ginger, chopped
200g white chocolate chips
Preheat oven to 180°C. Line 2-3 large baking trays with baking paper.
Place sugars, flours and ground ginger in a bowl and mix to combine. Stir in the butter, egg, tahini and vanilla to form a dough. Stir in the ginger and chocolate.
Working with 1 heaped tbs of dough at a time, roll into balls and place on prepared trays, leaving about 3cm between each cookie.
Bake (in batches if necessary) for 12-14 minutes
