There were two things I had in mind when developing these cookies. First I wanted them to be white chocolate and second, I wanted them to be a celebration of Asian desserts. I want you to get excited about more traditional sweet flavours, they’re not as obviously indulgent, but they are delicious.
I played with the idea of using mango. One of the most popular Southeast Asian desserts is Mango and sticky rice. But there is very little added sugar, the savoury rice balances with the sweetness of mango. In a cookie the sweetness would be overwhelming.
But what about Lychee? Perhaps not so familiar. Your unlikely to have come across Lychee in your day to day shopping, unless you shop in Asian supermarket. If you have come across it, then it was probably canned in syrup, unless you have a specific use for it, you probably wouldn’t really know what to do with it.
Lychee are a tough little fruit, they have a hard rough exterior which hides a beautifully aromatic sweet fruit inside. It’s not as sharp and sweet as mango, with a more subtle floral citrus flavour. It’s not really a flavour you can replicate or substitute, some people love it, some people hate it but you should definitely try it.
These cookies offer the best opportunity to give lychee a try. The flavour is balanced against the sweet creaminess of white chocolate, which gives you the essence of a sweet, fruity light Southeast Asian dessert.
Once opened transfer them to an airtight environment and they’ll stay delicious for a week, but why would you wait a whole week to finish them off!