Name: Pandan cookies
Total time: 35 min
Yield: Makes 14-15
Ingredients: 120g unsalted butter softened; 125g granulated sugar plus 50g for rolling; 100g soft light brown sugar; 1 medium egg; 1 egg yolk; 2 tsp pandan paste or pandan leaf extract; 285g plain flour; 1 tsp baking powder; ½ tsp bicarbonate of soda; 90g white chocolate chopped into small chunks; 50g icing sugar for rolling

A beige background topped with green cookies

120g unsalted butter
softened
125g granulated sugar
plus 50g for rolling
100g soft light brown sugar
1 medium egg
1 egg yolk
2 tsp pandan paste or pandan leaf extract
285g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
90g white chocolate
chopped into small chunks
50g icing sugar
for rolling

Method

step 1
Beat together the butter, 125g of granulated sugar and the light brown sugar for 1-2 minutes in a mixer until fluffy. Scrape down the sides of the bowl, then add the whole egg, yolk and pandan, beating for 1 minute.
step 2
In a separate bowl, mix together the flour, baking powder, bicarb, white chocolate and 1 tsp of sea salt. Stir into the wet ingredients.
step 3
Shape the dough into round balls (roughly 2 tbsp per cookie), then chill in the fridge for 30 minutes.
step 4
Heat the oven to 180C/fan 160C/gas 4. Roll the balls in the remaining 50g of sugar, coating all over, then roll in the icing sugar. Line two baking sheets with baking paper or silicone baking mats, then arrange the balls on them, spaced apart.
step 5
Bake for 14-15 minutes until the edges are browned and the middles are soft. Leave to cool for 2 minutes, then cool completely on a wire rack.