Benjamina Ebuehi’s coconut & white chocolate cookies

MAKES 12 – 15 COOKIES

220g plain flour / tsp baking powder 1

2 Pinch of salt 60g unsweetened desiccated coconut 125g unsalted butter 125g caster sugar 75g brown sugar 1 egg 1tsp vanilla extract 100g white chocolate chips, plus extra for decoration Toasted coconut flakes

STEP 1 Line a tray with non-stick baking paper and preheat the oven to 160°C/gas mark 4. STEP 2 In a large bowl, sift together the flour, baking powder and salt. Stir in the coconut and set aside. STEP 3 Cream together the butter and sugar until pale and fluffy, then add in the egg and beat together. STEP 4 Pour in the flour mixture and stir well. Mix in the choc chips until you’re left with a dough. Scoop out balls and place them on the baking tray with at least 1in between them. STEP 5 Transfer the tray to the fridge and chill for 30 mins. STEP 6 Bake for 12-15 mins until the edges are firm but the centre is still a bit soft, leaving a tasty gooey middle. STEP 7 Place the cookies on a rack to cool completely, then use the piping bags to decorate with melted white chocolate and toasted coconut flakes. Enjoy fresh from the oven.

Benjamina has partnered with Bacofoil to launch its new Non-stick Baking Paper

“My top tip is to use an ice cream scoop to divide up the cookie dough to ensure they bake evenly and are the same size.”