Passionfruit Soda

Passionfruit Soda

von | März 22, 2025 | BEVERAGES, EASY, EVERYDAY, INTERNATIONAL, PASSIONFRUIT, REFRESHING, SUMMER, UP TO 30 MINUTES, VEGAN

Passionfruit Soda

Passionfruit Soda

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March 22, 2025 by Kimberly

A tropical dream in a glass! Tangy passionfruit purée meets crushed ice and sparkling water for the ultimate refreshing sip. Simple, effortless, and ridiculously good. This is peak summer energy.

5 MINUTES

EASY

VEGAN

INT.

1 GLASS

REFRESHING

EVERYDAY

 BEVERAGES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

Craving a refreshing escape to the tropics? This delightful beverage combines the exotic flavor of passionfruit with the effervescence of sparkling water, offering a revitalizing experience that’s both simple to craft and utterly satisfying.

How to serve
To elevate your drinking experience, consider serving this beverage in a chilled glass garnished with a slice of fresh lime or a sprig of mint.

How to store
For the best flavor, it’s recommended to prepare this drink fresh. However, if you have leftover passionfruit purée, store it in an airtight container in the refrigerator for up to two days. When ready to enjoy again, simply blend with fresh sparkling water and ice

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

„Let’s make a piece of happiness“
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Passionfruit Soda

Passionfruit Soda

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  • Author: Kimberly
  • Total Time: 5 min
  • Yield: 1 1x
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Description

RECOMMENDED EQUIPMENT

  • tall glass
  • straw

Ingredients

Units Scale
  • 300 milliliter sparkling water
  • 3 tbsp passionfruit purée
  • crushed ice

Instructions

  1. Pour the passionfruit purée into the glass. Fill with ice cubes and top with sparkling water.
  2. Stir with a straw and enjoy!
  • Cook Time: 5 min

White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

von | März 19, 2025 | 60 TO 120 MINUTES, ADVANCED, CHOCOLATE, DESSERT & SWEETS, EVERYDAY, INTERNATIONAL, OMNIVORE, PASSIONFRUIT, SPRING, SUMMER, SWEET

White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

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March 19, 2025 by Kimberly

Golden, buttery shortbread, silky passionfruit filling, and a crisp white chocolate shell with puffed quinoa. It’s sweet, tangy, crunchy, basically what I imagine luxury tastes like. A little indulgent, absolutely worth it.

70 MINUTES

ADVANCED

OMNIVORE

 

INT.

8-16 PORTIONS

SWEET

EVERYDAY

DESSERT & SWEETS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you love desserts that are crispy, creamy, and have just the right amount of freshness, these bars are about to be your new obsession. A golden, melt-in-your-mouth base holds a smooth, tangy passionfruit filling, all wrapped in a crisp layer of white chocolate with puffed quinoa for that extra crunch. It’s sweet, tart, creamy, and light all at once. Basically, if tropical sunshine had a dessert form, this would be it. Perfect for when you want something a little extra but totally effortless.

How to serve
These bars are best served straight from the fridge when the chocolate is still crisp and the filling is perfectly creamy. They’re great as a mid-afternoon pick-me-up, a stunning party dessert, or honestly, just something to have stashed away when your sweet tooth hits. Pro tip: Pair with an iced coffee.

How to store
Store these in an airtight container in the fridge for up to 5 days. The chocolate coating keeps everything fresh, and the flavors only get better with time.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
White Chocolate Shortbread Passionfruit Bars
„Let’s make a piece of happiness“
Print
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White Chocolate Shortbread Passionfruit Bars

White Chocolate Shortbread Passionfruit Bars

  • Author: Kimberly
  • Total Time: 70 min
  • Yield: 8-16 1x
Print Recipe

Description

This post may contain affiliate links, please see privacy policy for details.

RECOMMENDED EQUIPMENT

  • silicone molds in various sizes (I used these and trimmed the shortbread bars slightly)
  • small bowl
  • whisk
  • double boiler
  • sharp knife
  • cutting board
  • medium bowl

Ingredients

Units Scale

SHORTBREAD

  • 120 grams all-purpose flour
  • 115 grams butter, soft
  • 50 grams white sugar
  • 1 tsp vanilla extract
  • pinch of salt

PASSIONFRUIT FILLING

  • 150 grams passionfruit purée
  • 6 grams instant gelatine

CHOCOLATE SHELL

  • 350 grams white chocolate
  • 15 grams puffed quinoa

Instructions

  1. Preheat the oven to 175°C / 347°F.
  2. Make the shortbread dough. In a medium bowl, mix flour, butter, sugar, vanilla extract, and salt until the texture resembles firm sand. Refrigerate the dough for 10 minutes to allow the butter to firm up slightly.
  3. Prepare the passionfruit filling. While the dough chills, set aside the smallest silicone mold. Pour the passionfruit purée into a bowl and whisk in the instant gelatin until fully dissolved. (Make sure to use cold-soluble gelatin.) Transfer the mixture into the smallest silicone mold and freeze until completely solid.
  4. Bake the shortbread base. Remove the dough from the fridge and press it into the medium silicone mold. Bake for about 20 minutes until lightly golden. Let cool completely.
  5. Temper the white chocolate. Prepare a double boiler and melt only 200g of the 350g white chocolate, heating it carefully to 35°C / 95°F. Meanwhile, finely chop the remaining 150g of white chocolate. Once melted, remove from heat and stir in the chopped chocolate until fully melted.
  6. Keep the chocolate at a working temperature of 29-30°C / 84-86°F over the double boiler to ensure smooth assembly.
  7. Assemble the bars. Once the shortbread is fully cooled and the passionfruit filling is frozen, get the largest silicone mold ready.
  8. Coat the mold. Stir the puffed quinoa into the tempered white chocolate. Fill each mold cavity halfway with the mixture. Immediately press a frozen passionfruit strip and a shortbread piece into each cavity, ensuring they are surrounded by the chocolate.
  9. Seal the bars. Pour the remaining white chocolate over the top to fully encase the bars.
  10. Let the bars set. Thanks to the tempered chocolate and frozen passionfruit filling, they will firm up quickly. For extra security, chill them in the fridge for 10 minutes. After that, they’re ready to enjoy!
  • Passive Time: 30 min
  • Cook Time: 40 min

Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

von | März 18, 2025 | CAKE, CREAMY, DESSERT & SWEETS, EASTER, EASY, INTERNATIONAL, OVER 120 MINUTES, PASSIONFRUIT, SPRING, SUMMER, VEGETARIAN

Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

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March 18, 2025 by Kimberly

Rich, creamy cheesecake meets silky passionfruit curd on a buttery vanilla cookie crust. Sweet, tangy, smooth like sunshine in dessert form. Perfectly indulgent, slightly messy, and impossible to eat just one slice.

60 MINUTES
+ OVERNIGHT

EASY

VEGETARIAN

INT.

8-16 PORTIONS

CREAMY

EASTER

DESSERT & SWEETS

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

This cheesecake is for those who love their desserts creamy, tangy, and just a little extra. A smooth, rich filling sits on a buttery vanilla cookie crust, finished with a silky passionfruit curd that’s sweet, tart, and totally addictive. It’s got just the right balance: light yet indulgent, classic yet tropical. Whether you’re making this for a special occasion or just because you need something incredible in your fridge, this is the kind of dessert that makes people stop mid-bite.

How to serve
Serve this best chilled, straight from the fridge. It’s perfect on its own but also pairs well with a strong espresso, a glass of dessert wine, or, let’s be real, just a fork and five minutes of alone time.

How to store
Store leftovers in an airtight container in the fridge for up to 4 days. The texture stays beautifully creamy, and the curd keeps its glossy finish.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
Creamy Passionfruit Curd Cheesecake
„Let’s make a piece of happiness“
Print
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Creamy Passionfruit Curd Cheesecake

Creamy Passionfruit Curd Cheesecake

  • Author: Kimberly
  • Total Time: 60 min + overnight
  • Yield: 8-16 slices 1x
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Description

RECOMMENDED EQUIPMENT

  • oven
  • 28 cm / 11” cake pan
  • deep baking tray or dish larger than the cake pan
  • food processor
  • large mixing bowl
  • whisk
  • aluminum foil
  • small pot

Ingredients

Units Scale

CRUST

  • 200 grams golden Oreo cookies (without cream filling)
  • 100 grams butter

FILLING

  • 600 grams cream cheese
  • 130 grams white sugar
  • 160 grams creme fraiche
  • 1 tsp vanilla extract
  • 2 eggs

PASSIONFRUIT CURD

  • 2 passionfruits
  • 85 grams white sugar
  • 40 grams butter
  • 50 grams heavy cream
  • 1 tbsp cornstarch
  • cold water

Instructions

  1. Preheat the oven to 175°C / 347°F (convection). Fill a deep baking tray or a dish large enough to fit the cake pan with water. The water should reach about halfway up the sides of the cake pan. Set aside.
  2. Prepare the crust. Carefully twist apart the Oreo cookies and scrape off the cream filling. Add the cookies to a food processor and pulse briefly. Add the softened butter and mix for about 20 seconds until the mixture becomes crumbly and holds together. Press the mixture evenly into the bottom of a cake pan. Set aside.
  3. Make the filling. In a large mixing bowl, whisk the cream cheese until smooth and creamy. Add the sugar and whisk again until fully combined. Stir in the crème fraîche and vanilla extract. Add one egg and mix until just combined, then add the second egg, mixing only until incorporated. Be careful not to overmix to avoid incorporating too much air.
  4. Assemble the cheesecake. Pour the cheesecake filling over the crust and spread evenly. Lay two sheets of aluminum foil flat and place the cake pan in the center. Fold the foil up around the pan to prevent water from seeping in. Place the cake pan in the prepared water bath and transfer to the middle rack of the oven. Bake for about 40 minutes until the top is completely pale, the edges are set, and the center still jiggles slightly.
  5. Make the passionfruit curd. While the cheesecake bakes, scoop the passionfruit pulp into a small pot, add the sugar, and bring to a simmer over medium heat. Add the butter and let it melt. Finally, stir in the heavy cream and bring to a brief boil before removing from the heat. In a small bowl, whisk the cornstarch with 1 tablespoon of water until smooth, then pour it into the passionfruit mixture. Stir and bring to a boil once more. Let cool for about 30 minutes.
  6. Cool the cheesecake gradually. After 40 minutes, turn off the oven and open the door completely. Let the cheesecake sit inside for 20 minutes to prevent sudden temperature changes, which could cause cracks.
  7. Check the curd consistency. It should be creamy and spreadable, but not runny. If it’s too thick, mix in a small amount of water. Set aside and let it cool completely.
  8. Remove the cheesecake from the water bath. Take off the aluminum foil and run a sharp knife around the edges to loosen it, but leave the cake ring on. Let the cheesecake cool at room temperature.
  9. Finish and chill. Once the cheesecake has cooled to room temperature, carefully spread the passionfruit curd over the top. Transfer to the fridge and let set for at least 6 hours or overnight before serving.
  • Passive Time: overnight
  • Cook Time: 60 min

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

von | März 15, 2025 | EASY, EVERYDAY, FISH, LUNCH, MEXICAN, OMNIVORE, PASSIONFRUIT, PROTEINS, REFRESHING, SALADS, SHRIMPS, SPRING, SUMMER, TORTILLA, UP TO 30 MINUTES

Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

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March 15, 2025 by Kimberly

A little smoky, a little sweet, and a whole lot of flavor. Spiced shrimp, crispy slaw, and a punchy citrus glaze wrapped in warm tortillas. Every bite is giving peak summer energy.

25 MINUTES

EASY

OMNIVORE

MEXICAN

2 PORTIONS

REFRESHING

EVERYDAY

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

If you’re looking for tacos that actually hit to spot, this is the one. Smoky, spicy shrimp caramelized in a honey mustard butter glaze, crisp cabbage slaw tossed with fresh passionfruit and lime, all tucked into warm tortillas. It’s the perfect balance of heat, sweetness, and freshness. This is not your basic taco night, this is tropical and vibrant.

How to serve
These tacos are best served fresh, straight off the pan, while the shrimp are still warm and juicy. A chilled margarita or a sparkling lime soda? Absolute game-changer. And if you’re feeling extra, a drizzle of extra honey mustard glaze over the top seals the deal. Tacos this good deserve to be the main event.

How to store
Shrimp are best eaten fresh, but if you have leftovers, store them separately in an airtight container in the fridge for up to one day. Reheat gently in a pan to keep them from drying out. The slaw can last a day, but keep the dressing separate until serving.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
Cajun Shrimp Tacos with Passionfruit Lime Slaw
„Let’s make a piece of happiness“
Print
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Cajun Shrimp Tacos with Passionfruit Lime Slaw

Cajun Shrimp Tacos with Passionfruit Lime Slaw

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 4 tacos / 2 portions 1x
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Description

RECOMMENDED EQUIPMENT

  • oven
  • aluminum foil
  • large pan
  • sharp knife
  • cutting board
  • small bowl

Ingredients

Units Scale

SHRIMPS

SAUCE

  • 2 tbsp honey
  • 1 tsp Dijon mustard
  • 2 tbsp avocado oil
  • 2 garlic cloves
  • 1 fresh chili
  • 1/4 tsp cayenne pepper
  • 1 tbsp butter

PASSIONFRUIT LIME SLAW

  • 200 grams white cabbage
  • 5 grams fresh cilantro
  • 1 red onion
  • 100 grams yogurt
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

OTHER INGREDIENTS

  • 4 corn tortillas
  • fresh cilantro, for topping
  • scallions, for topping

Instructions

  • Preheat the oven to 200°C / 392°F. Stack the tortillas, wrap them tightly in aluminum foil, and place them in the oven to keep them warm and soft.
  • Prepare the Cajun seasoning. Toss the shrimp with the seasoning and set aside.
  • Make the Passionfruit Lime Slaw. Thinly slice the cabbage and red onion. Pick the cilantro leaves off the stems and add everything to a large bowl. Mix in yogurt, lime juice, salt, and pepper, and toss well. Cut open a passionfruit, scoop out the pulp and juice, and mix it into the slaw.
  • Prep the toppings. Thinly slice the green part of the scallions and pick some extra cilantro leaves. Set aside for later.
  • Make the glaze. In a small bowl, mix honey, Dijon mustard, avocado oil, pressed garlic, finely chopped fresh chili, cayenne pepper, and melted butter. Set aside.
  • Cook the shrimp. Heat a large pan over high heat. Once hot, add a little oil and sear the shrimp quickly. Pour in the prepared glaze and let it simmer over medium heat until it thickens into a creamy consistency.
  • Assemble the tacos. Remove the tortillas from the oven and place two on each plate. Layer with the slaw, then spoon the glazed shrimp (with sauce) on top. Finish with sliced scallions and fresh cilantro. Serve immediately.
  • Cook Time: 25 min

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

von | März 14, 2025 | CORN, EASTER, EASY, FETA, INTERNATIONAL, LUNCH, MANGO, PASSIONFRUIT, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

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March 14, 2025 by Kimberly

Sweet, salty, tangy, and fresh!! This is the salad of the season. Juicy mango, creamy cheese, bright herbs, and a citrusy punch that’ll make your taste buds do a little happy dance.

25 MINUTES

EASY

VEGETARIAN

INT.

2 PORTIONS

REFRESHING

EASTER

LUNCH

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

You know those salads that just hit different? This is one of them. It’s got all the good stuff. Juicy, sun-ripened fruit, salty creamy goodness, a punchy herb dressing, and golden roasted corn that adds the perfect sweet crunch. It’s bright, fresh, and so ridiculously flavorful that you might just eat it straight from the bowl (no judgment). Whether you need a no-fuss summer side or a feel-good meal that’s anything but boring, this one’s got you covered.

How to serve
This salad is giving effortless brunch energy. Throw it on the table with a crusty baguette, maybe some grilled shrimp if you’re feeling fancy, and let everyone dig in. It’s just as good as a light lunch or a colorful side at your next barbecue. Bonus points if you serve it with a chilled glass of white wine.

How to store
Keep leftovers in an airtight container in the fridge for up to one day. Corn is best enjoyed fresh, but you do you.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob
„Let’s make a piece of happiness“
Print
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Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

Mango Feta Salad with Passionfruit Cilantro Dressing & Oven-Roasted Corn on the Cob

  • Author: Kimberly
  • Total Time: 25 min
  • Yield: 2 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • small bowl
  • kitchen brush
  • large bowl
  • sharp knife
  • cutting board

Ingredients

Units Scale

CORN ON THE COB

SALAD

  • 150 grams white cabbage
  • 100 grams romaine lettuce
  • 1 mango
  • 1 yellow bell pepper
  • 1 shallot
  • 100 grams feta cheese
  • 1/2 fresh yellow chili
  • handful fresh cilantro

DRESSING

  • 3 tbsp olive oil
  • juice of 1 lime
  • 1 passionfruit
  • salt & pepper to taste

Instructions

  1. Prepare the corn first. Mix the butter with Cajun seasoning, rub it all over the corn, and place them on a baking sheet. Roast in a preheated oven at 210°C / 410°F for about 20 to 30 minutes until golden brown and fragrant.
  2. While the corn is roasting, make the salad. Thinly slice the cabbage and romaine lettuce, wash thoroughly, and place them in a large salad bowl.
  3. Peel and chop the mango into pieces. Cut the yellow bell pepper into chunks. Thinly slice the shallot and finely chop the yellow chili. Pick the cilantro leaves off the stems and tear them lightly. Add everything to the salad bowl, then crumble the feta over the top.
  4. Mix olive oil, lime juice, passionfruit pulp, salt, and pepper in a small bowl. Set aside.
  5. Once the corn is done, take it out of the oven. Drizzle the dressing over the salad and toss well. Divide the salad between two plates and serve each with a roasted corn cob.
  • Cook Time: 25 min

White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

von | Sep. 10, 2024 | COMFORT FOOD, COOKIES, DESSERT & SWEETS, EASY, INTERNATIONAL, OVER 120 MINUTES, SUMMER, SWEET, TEA TIME, VEGETARIAN

White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

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September 10, 2024 by Kimberly

Imagine biting into buttery cookies with creamy white chocolate, crunchy macadamia nuts, and bursts of tangy-sweet freeze-dried strawberries. Every bite is a blissful moment of rich sweetness with a fruity twist.

2 HOURS
20 MINUTES

EASY

VEGETARIAN

INT.

289 PER COOKIE

COMFORT FOOD
SWEET

TEA TIME

DESSERT
COOKIES

SUMMER

INTRODUCTION

ABOUT THE RECIPE

These cookies are the ultimate treat when you need a balance of sweetness and a little crunch. Picture soft, buttery bites with creamy white chocolate melting in your mouth, while macadamia nuts bring that irresistible crunch. And just when you think it couldn’t get better, you hit the tangy freeze-dried strawberry bursts. It’s like all your favorite things wrapped in one cozy, feel-good cookie. Trust me, these are going to be your new go-to sweet treat for every mood!

How to serve
These cookies are perfect warm, straight out of the oven with the chocolate still gooey. Serve them with a glass of cold milk or alongside your favorite coffee or tea. They’re also a hit at parties or as an easy dessert for a laid-back weekend gathering. Want to take them up a notch? Try crumbling one over vanilla ice cream or serving them with a drizzle of strawberry sauce. You’re going to want to savor every bite!

How to store
To keep these cookies fresh, store them in an airtight container at room temperature for up to three days. If you want to make them last longer (if they aren’t devoured first!), freeze them for up to three months. Just bake them for 10 minutes at 150°C / 302°F in the oven before enjoying.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

White Chocolate Strawberry Macadamia Cookies
White Chocolate Strawberry Macadamia Cookies
White Chocolate Strawberry Macadamia Cookies
„Let’s make a piece of happiness“
Print
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White Chocolate Strawberry Macadamia Cookies

White Chocolate Strawberry Macadamia Cookies

  • Author: Kimberly
  • Total Time: 2 hrs + 30 min
  • Yield: 12 cookies 1x
Print Recipe

Description

Recommended Equipment

  • small pot
  • to medium bowls
  • whisk
  • sharp knife
  • cutting board
  • cookie scoop
  • parchment paper

Ingredients

Units Scale
  • 120 grams butter
  • 100 grams brown sugar
  • 100 grams white sugar
  • 1 tsp vanilla extract
  • 1 egg
  • 220 grams all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 150 grams white chocolate
  • 75 grams macadamia nuts
  • 25 grams freeze-dried strawberries

Instructions

  1. Melt the butter in a small pot or in the microwave. In a medium bowl, whisk the melted butter together with the brown and white sugar and vanilla extract for a few minutes. Then, add the egg and mix again. Set aside.
  2. In another bowl, mix the flour, baking soda, and salt. Set aside.
  3. Roughly chop or crumble the white chocolate, macadamia nuts, and freeze-dried strawberries. Set aside.
  4. Add everything to the butter-sugar-egg mixture and use a spatula to knead it all together until there’s no more loose flour.
  5. Use a medium cookie scoop to form the dough into 12 evenly sized balls and place them on parchment paper. Put the dough balls in the fridge for at least 2 hours.
  6. A few minutes before baking, preheat the oven to 150°C / 302°F. Place the cookie dough balls on a parchment-lined baking sheet, leaving enough space between them, and bake for 10 minutes. Take them out of the oven and let them cool for another 10 minutes. The cookies will be very soft at this point. If you prefer them firmer, leave them in the oven for a few more minutes.
  • Passive Time: 2 hrs + 20 min
  • Cook Time: 10 min