Lemon Meringue White Chocolate Cookies

These cookies offer a delightful twist, combining the tangy zest of lemons and the sweet crunch of meringue with creamy white chocolate chips.

Ingredients:

For the Cookie Dough:

• 150g unsalted butter
• 100g white caster sugar
• 150g light brown sugar
• 1 medium egg
• 1 medium egg yolk
• 1 tsp vanilla extract
• 280g self-raising flour
• 1/2 tsp salt
• 100g white chocolate chips
• Zest of 2 lemons
• 40g meringue nests, crushed

Instructions:

Preparing the Dough:

1. Melt the butter in a large bowl, then stir in both sugars until well combined.
2. Mix in the egg, egg yolk, and vanilla extract.
3. Gently fold in the self-raising flour and salt to form a dough.
4. Incorporate the white chocolate chips, lemon zest, and crushed meringue into the dough.
5. Roll heaped tablespoons of the dough into balls, aiming for about 15 cookies in total.
6. Place the dough balls in a tin, cover with clingfilm, and freeze for two hours. For longer storage, the dough can be kept frozen for up to two months.

Baking the Cookies:

1. Preheat the oven to 180°C (160°C fan-assisted) and line baking trays with parchment.
2. Space the dough balls on the trays, allowing room for spreading.
3. Bake for about 10 minutes until golden around the edges but still soft in the center.
4. Let the cookies cool on the tray for 20 minutes before indulging.

These Lemon Meringue White Chocolate Cookies are a perfect blend of zesty, sweet, and crunchy, ideal for a unique treat any time of the day. Enjoy them fresh for the best texture and flavor.