Incaberry and White Chocolate Cookies
  • 125g (4.5oz) butter, softened
  • 165g (5.5oz) brown sugar
  • 1 egg
  • 1 teaspoon vanilla essence
  • 1 cup plain flour
  • ¼ cup self-raising flour
  • ½ teaspoon bicarbonate of soda
  • 120g (4oz) Incaberries (or other dried fruit)
  • 250g (9oz) white chocolate chips
  1. Pre-heat oven to 170°C/325°F (conventional) or 150°C/300°F (fan-forced).
  2. Cream the butter and sugar with an electric beater or stand mixer until pale and creamy.
  3. Add egg and vanilla essence and beat until well-combined.
  4. Stir in sifted (if you can be bothered – I didn’t!) flours and bicarbonate of soda.
  5. Add Incaberries and white chocolate chips and stir until combined.
  6. I decided to make big, cafe-style cookies, so place heaped tablespoon-sized blobs of mixture onto a greased oven tray. It made 16 cookies.
  7. Bake in oven for 15-20 minutes, until golden brown.
  8. Allow to cool on the oven tray for 5-10 minutes before transferring to a wire rack to finish cooling (or just eat them warm, with melty white chocolate – yum!)
Recipe by Cook Clean Craft at