• 125g salted butter, softened
• 30g Natura Sugars Golden Caster Sugar
• 25g cornflour or cornstarch
• 110g cake flour
• Pinch of salt
• 20 The Kate Tin White Baking Chocolate Drops
• 125g Natura Sugars Demerara Icing Sugar
• 2 tsp ground cardamom 

INSTRUCTIONS

1. Preheat the oven to 180˚C (160˚C fan-forced).
    
2. In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream the butter and Natura Sugars Golden Castor Sugar until light and fluffy.
    
3. Sieve the cornflour and cake flour together and gradually add to the bowl with the mixer running on low.
    
4. Divide the dough into 12g balls and flatten out to form a round. Place a white chocolate drop in the centre and wrap the dough around.
    
5. Sieve the icing sugar into a shallow bowl and roll the cookie dough balls into the Natura Sugars Demerara Icing Sugar, making sure they're evenly coated.
    
6. Place the balls on a lined baking tray, about 3cm apart from each other.
    
7. Bake the cookies for 10-15 minutes or until puffed and golden brown on the edges.
    
8. Leave the cookies to cool then roll them in icing sugar again.
    
9. Store in an airtight container for up to 2 weeks.

Recipe by Katelyn Allegra