Incaberry and White Chocolate Cookies

Have you tried Incaberries? They are the latest superfood – high in fibre and anti-oxidants and packed with nutritional goodness. But do they taste any good? I was sent a sample of incaberries to try, and was pleasantly surprised.

(Image source: Incaberry.com.au)

I’m hit and miss when it comes to eating dried fruit. I like dried apricots and cranberries, not such a fan of sultanas, raisins and dried apples. Even though I have a sweet tooth, I don’t like sickly sweet dried fruit. Incaberries are described as “starting with a sweet palate and finishing with a sour delicate note” (got to love promotional material!).

So what did they actually taste like? The taste was vaguely familiar, but it took me a while to put my finger on it – tropical fruit juice!Passionfruity-pineappley-juiciness in dried fruit, and they do taste a little sour at the end (which I like, but I love a sour lolly/cocktail).

Incaberries can replace any dried fruit in recipes, and I decided to try them with white chocolate in cookies. The white chocolate adds a bit of sweetness to the slight sourness of the berries. (My husband asked me if I was detracting from the “superfood-ness” of them by putting them in cookies. I told him it just made it easier to justify eating cookies!)

Here’s my recipe for Incaberry and White Chocolate Cookies (note: you can substitute dried cranberries/craisins or other dried fruit):

Ingredients

125g (4.5oz) butter, softened
165g (5.5oz) brown sugar
1 egg
1 teaspoon vanilla essence
1 cup plain flour
1/4 cup self-raising flour
1/2 teaspoon bicarbonate of soda
120g (4oz) Incaberries (or other dried fruit)
250g (9oz) white chocolate chips

Method

Pre-heat oven to 170°C/325°F (conventional) or 150°C/300°F (fan-forced).

Cream the butter and sugar with an electric beater or stand mixer until pale and creamy.

Add egg and vanilla essence and beat until well-combined.

Stir in sifted (if you can be bothered – I didn’t!) flours and bicarbonate of soda.

Add Incaberries and white chocolate chips and stir until combined.

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.

Bake in oven for 15-20 minutes, until golden brown. 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!)

Incaberries are organically grown in South America and are additive- and preservative-free. If you’d like more information about Incaberries, head to the Incaberries website.

Incaberry and White Chocolate Cookies

Print

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 125g (4.5oz) butter, softened
• 165g (5.5oz) brown sugar
• 1 egg
• 1 teaspoon vanilla essence
• 1 cup plain flour
• 1/4 cup self-raising flour
• 1/2 teaspoon bicarbonate of soda
• 120g (4oz) Incaberries (or other dried fruit)
• 250g (9oz) white chocolate chips

Instructions

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!)

 

 

Disclosure: I received a free sample of Incaberries for review purposes. All opinions and recipe are my own.