Pomegranate White Chocolate Cookies

Pomegranate White Chocolate Cookies

My earliest memory of pomegranate was when I was 8 years old. It was a typical summer’s day in Australia – completely still, warm and sunny. I was at my Grandma’s place for an Asian Style barbeque, which usually meant lemongrass marinated beef on skewers, springrolls, and pickled cucumber, cabbage, cauliflower and carrot salad.

I remember myself succinctly eyeing the silver platter on the kitchen counter top with what appeared to be masses of exotic fruits – fruits that I’d never seen before. There were rambutans, longans, mongosteen, lychees, and then there was the pomegranate. Somebody had already cut into it, so it was already displayed in all its glory. I remember looking at it and thinking how beautiful it was.

Pomegranate

It reminded me of jewels and gems, princesses and tiaras. I remember carefully picking out an aril and biting into it. It was sweet, but slightly tart, very juicy, and consisted mostly of seed. I swallowed the seed whole and hoped for the best, and continued picking out more arils, one by one. To this day, I still have not had any pomegranate branches growing out of me, so I can assure you you can eat the pomegranate arils whole 😉

Pomegranate White Chocolate Cookies

Today I came across some pomegranate at the supermarket and was feeling completely nostalgic and just had to buy some 🙂

There aren’t too many baked recipes involving pomegranate, however I managed to find a recipe for Pomegranate and White Chocolate Cookies on the internet. These cookies are divine. They’re slightly chewy and very soft – exactly how I like my cookies, however if you were after a more crunchier texture you could easily leave it in the oven to brown a bit longer. The tartness of the pomegranate is superbly balanced by the white chocolate chunks, and the addition of rolled oats gives the cookies a slightly healthier reputation 😉

Pomegranate White Chocolate Cookies

 Pomegranate White Chocolate Cookies
Recipe taken from twopeasandtheirpod

113 grams of unsalted butter, at room temperature
1/2 cup light brown sugar
1/2 cup white sugar
1 large egg
1 tspn vanilla extract
1 1/4 cup all purpose flour
1/2 tspn baking powder
1/2 tspn baking soda
1/4 tspn salt
1 cup old fashioned oats
100 grams white chocolate chunks
1 cup pomegranate arils

–  Preheat the oven to 190 degrees C. Line a large baking sheet with parchment
–  Using a beater, cream the butter and sugars together until smooth
–  Add the egg and vanilla extract and mix until well combined (I used a spatula for this part but you could also use your beaters)
–  In a separate bowl whisk together flour, baking powder, baking soda, and salt
–  Slowly add flour mixture to the wet ingredients
–  Mix until just incorporated
–  Stir in the oats and white chocolate chunks
– Fold in the pomegranate arils
–  Make dough balls-about 1 tablespoon of dough per cookie (mine were slightly bigger – I got 24 cookies out of my dough)
–  Bake for 12 minutes for soft and chewy cookies. For a more crunchier cookie, bake for approx 15 mins or until golden brown.
– Remove from oven and let rest for 5 minutes. Transfer to a wire rack to finish cooling

Enjoy 😀

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Comments

  1. is this all true?

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