White Chocolate Cookies

Ingredients:


140g butter
40g caster sugar
60g soft dark brown sugar
one medium egg
125g self-raising flour
one tsp of vanilla essence
200g milky bar white chocolate chunks
pinch of nutmeg

Method:


one) preheat oven to 150ºc/ 302ºf/ gas mark two before beginning
two) line baking tins with grease proof baking parchment
three) place the butter and both sugars in to a food processor/ electric mixer and beat until soft and fluffy
four) beat the egg (with the nutmeg) and gradually mix in to the mixture
five) place the mixture in to a huge bowl. Sift the flour and add to the mixture. Carefully fold the flour in to the creamed mixture with the vanilla essence.
6) roughly chop the white chocolate in to little pieces, then add to the mixture and gently mix together to blend.
7) spoon heaped teaspoons of the mixture onto the prepared tins, ensuring there is space in-between the cookies for them to spread. ( four cookies per row and three per column works well)
8) bake the cookies in the preheated oven for ten minutes or until golden (still slightly soft), then remove and permit to icy for a couple of minutes. One time more solid, use a spatula to transfer the cookies to a wire rack and leave to icy .

White Chocolate Truffle Bites

Ingredients:

500g white chocolate, broken in to pieces
180g unsalted butter, chopped
two tsp vanilla extract
two tbs silver cachous

Technique:

one:.
Line the base of a 2cm x 8cm bar pan with baking paper.
two:.
Place the chocolate and butter in a saucepan with two tablespoons of warm water and stir constantly over low heat until chocolate and butter have melted and mixture is smooth. Remove from the heat and stir through vanilla extract. Pour mixture in to the bar pan and sprinkle with silver cachous, then chill for three hours or until set.
three:.
To serve, remove from the pan and cut in to slices or cubes.

White Chocolate Truffles

Ingredients:

225g white or milk chocolate (chopped up in to small chunks)
four tablespoons of double cream
one teaspoon of vanilla extract
Sprinkles!
Small paper cases
(makes 12)

Process:


one) melt the chocolate. (either by filling a pan with water and putting the chocolate in a bowl and leaving it to melt, or putting it in the microwave.)

two) take the chocolate off the heat and stir in the cream.

three) leave to chilled for twenty min (in the fridge)

four) then stir in the vanilla and leave mix to chilled for one 1/2 hours. (in the fridge)

five) roll in to small balls and roll in sprinkles, then place in to small cases.

6) enjoy! Store in a air-tight container in the fridge and eat with-in days!

White Chocolate Toasted Almond Truffles

Prep Time: 30 minutes


Cook Time: five minutes

Total Time: 35 minutes

Ingredients:

1-1/2 cups white chocolate chips
1/2 cup heavy cream
one cup almonds, toasted & finely chopped
one Tablespoon almond liqueur
Confectioners' sugar for dusting

Preparation:


In a double boiler over simmering water, melt chocolate with the heavy cream. Stir to blend well.

Dust fingers with confectioners' sugar. Roll dough in to 3/4-inch balls. Roll in to confectioners' sugar.

Remove from heat. Stir in almond & almond liqueur. Refrigerate until thick to roll in to balls, about three to four hours.

Place on a parchment-lined cookie sheet. Refrigerate until serving.

Yield: 30 truffles

White Chocolate Potato Chip Candies

Prep Time: ten minutes

Cook Time: five minutes

Ingredients:

Total Time: 15 minutes

Ingredients:


8 ounces white baking chocolate squares
1-1/2 cups crushed salted plain potato chips
1/4 cup chopped maraschino cherries, squeezed dry in paper towels
1/4 cup chopped pecans
1/4 cup (about) miniature chocolate chips, chilled from the refrigerator

Preparation:

Line baking sheet with Silpat baking liner, waxed paper, or parchment paper.

Stir in potato chip crumbs and pecans. Fold in cherries (be positive they are dry or they will cause the chocolate to get hard prematurely). Working quickly, drop by the teaspoonful onto prepared pan. Sprinkle tops with chilled miniature chocolate chips and gently press in to adhere.

Slowly melt the white chocolate in the microwave, over a double-boiler, or on the stove-top. Be cautious to melt it slowly so it does not scorch and seize up (get hard).

Yield: three to four dozen candies

Refrigerate candies until firm.

Note: Do not be tempted to stir in the chocolate chips. Even the slightest warmth of the mixture will cause the chips to melt