Method

• Pre heat oven 160°C. Line a baking tray with baking paper.
• Using an electric beater, beat butter, brown sugar and caster sugar together until light and pale.
• Add egg, flour and passionfruit pulp. Mix well. Stir through white chocolate chips.
• Using an ice cream scoop, scoop cookie dough onto the lined baking tray leaving space between each cookie. Press down to flatten slightly.
• Bake for 20 – 25 minutes. Allow to cool on the tray for 10 minutes before carefully placing on a cooling rack to cool completely.
• Serve drizzled with the extra passionfruit pulp if desired.

• Tip: Perfect to eat straight away. Can be kept in an airtight container for up to three days.