Not the most well-known of partnerships - white chocolate and parsnips, but the earthy sweetness of the parsnip is a match made in heaven with white chocolate. Macadamias are added for a nutty and buttery crunch, to create the perfect cookie for dunking.
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Yields:
18 serving(s)
Prep Time:
40 mins
Cook Time:
25 mins
Total Time:
1 hr 5 mins
Cal/Serv:
380
Ingredients
200g
parsnips, peeled, trimmed and roughly chopped
225g
unsalted butter, softened
200g
light brown soft sugar
1Tbsp.
vanilla bean paste
1
medium egg
400g
plain flour
1/2tsp.
bicarbonate of soda
300g
white chocolate chips or chunks, see GH TIP
150g
macadamia nuts, roughly chopped
2tsp.
flaked sea salt
Directions
Step 1Cook parsnips in a pan of salted boiling water for 10min, or until completely
tender. Drain and leave to steam dry
in the colander for 5min. Return to the
pan and mash using a potato masher
or fork until smooth. Cool completely.
Step 2In a large bowl, using a handheld
electric whisk, beat the butter, sugar and
vanilla until pale and fluffy. Beat in the
egg and cooled parsnip mash. Sift in
the flour, bicarbonate of soda and a
pinch of salt and beat until just combined.
Step 3Add the chocolate chips/chunks and
macadamia nuts and briefly beat. Cover
and chill for at least 1hr (up to 24hr).
Step 4Preheat oven to 200°C (180°C fan)
mark 6. Line 2 large baking sheets with
baking parchment. Dollop or roll the
mixture (depending on how long
the dough has been chilled for) into
18 mounds/balls and arrange on the
lined sheets, spacing well apart.
Sprinkle over the flaked sea salt.
Step 5Bake for 15min, or until light golden
brown and the edges feel firm. Leave
to cool completely on the sheets
before serving.
GH TIP: White chocolate and
parsnip work well
together, but you could
use milk chocolate
chips, or chunks,
if you prefer.
Once cool, keep in an airtight container at room temperature for up to 5 days.
Freeze the cookies at the end of step 4 (no need to space well apart). Once solid, transfer to a food bag or freezer-safe container. Freeze for up to a month. To serve, bake from frozen on lined sheets (spacing well apart), cooking for an extra 2min, if needed.
Per cookie:
Calories: 380
Protein: 5g
Total fat: 22g
Saturates: 11g
Carbs: 41g
Total sugars: 21g
Fibre: 2g
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Grace is Good Housekeeping’s Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
