Turmeric latte cookies

The gentle spices of a turmeric latte – originally known as ‘haldi doodh’ in South Asia – are transformed into beautifully golden cookies in Crystelle Pereira's recipe. The white chocolate add bursts of sweetness to the spices.

Ingreadient

• 250g plain flour
• 1 tsp fine sea salt
• 1 tsp bicarbonate of soda
• 70g unsalted butter, softened
• 50g coconut oil, at room temperature
• 100g golden caster sugar
• 80g light brown soft sugar
• 1 British Blacktail Free Range Large Egg
• 1 tbsp vanilla bean paste
• 100g Waitrose Belgian White Chocolate 25%, cut into chunks
• 10 cardamom pods
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground black pepper
• 2 tsp ground turmeric

Step by step

1. Preheat the oven to 190ºC, gas mark 5 and line 2 baking trays with baking parchment. Toast the cardamom pods in a frying pan until fragrant, then cool and bash to remove the outer pods. Finely grind the seeds in a pestle and mortar or grinder, to make about 1 tsp.
2. In a large bowl, combine the cardamom with the rest of the spices. Add the flour, salt and bicarbonate of soda, and stir to combine, then set aside.
3. Using an electric hand mixer or stand mixer with a paddle attachment, beat together the butter, coconut oil and both sugars in a large bowl until evenly mixed. Add the egg and vanilla bean paste and mix again until smooth. Add the dry mixture to the wet and stir gently, until no flour pockets remain. Fold through the white chocolate chunks until well dispersed.
4. Divide the dough into 12 equal portions, then roll into balls. Space them over the trays, leaving room to spread, then bake for 12-14 minutes, until golden, swapping the sheets over halfway through cooking. They should be slightly thick and a little soft in the middle, but firm around the edges. Cool on the trays for 5 minutes, then move to a wire rack to cool completely and firm up.