for 12 pieces

Dough

2	fresh eggs
200 g	cane sugar
50 g	sugar
½ tsp	bourbon vanilla powder
150 g	butter, melted, left to cool

300 g	white flour
1 tsp	baking powder
2 pinch	salt
100 g	white chocolate chunks

To fill

150 g

rose hip jam

How it's done

Dough

Place the eggs in a bowl along with all the other ingredients up to and including the vanilla, mix using the whisk on a mixer. Whisk in the butter, continue to whisk until the mixture becomes lighter in colour.

Mix the flour, baking powder and salt in a bowl, mix in the chocolate chunks, add to the egg mixture, mix. Shape into 12 balls using an ice cream scoop or by hand. Place on a baking tray lined with baking paper, leaving plenty of room between each ball, chill for approx. 30 mins.

To fill

Dip the ice cream scoop or a tablespoon in cold water, drain, make a hollow in the middle of each ball. Stir the jam until smooth, place in the hollows.

To bake

Approx. 14 mins. in the centre of an oven preheated to 180 °C. Remove from the oven, leave the cookies to cool on a rack.

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