White Rabbit Cookies
Growing up, white rabbit sweets always felt like magic - how do you slide a sticky, almost toffee-like milk sweet onto a sheet of rice paper, so thin it feels like it would tear from a light tug? And how is rice paper even edible - but regular notebooks.. not?
The magic has mostly disappeared for me now, but white rabbit sweets remain a favourite for many, especially over the Lunar New Year celebrations. After the holidays however, I always end up with a little left-over mountain of these sweets - not a bad problem of course, but there are some days when the sweet milky sweet feels a little too saccharine. The answer? Baking them into a browned butter cookie - which, in my humble opinion, almost elevates the white rabbit sweet. The nuttiness of the browned butter cuts through the creaminess of the sweet, and by baking these at a high temp, the white rabbit sweets are partly caramelised and become a teensy bit chewy. Don’t believe me? You’ll just have to try these out.
Ingredients:
227g unsalted butter (melted and browned)
250g all purpose flour
1 teaspoon of baking powder
215g soft, light brown sugar
73g granulated sugar
2 eggs
Handful of white rabbit sweets, chopped into halves
Melt down the butter in a light coloured saucepan, until it smells nutty and little browned bits form. Remove immediately from heat once this happens (to prevent the butter from burning), and pour the melted butter and all of its little flakes out into a large bowl to cool down.
Mix the sugars into the butter until fully combined. Add in the eggs, and mix further until the batter begins to lighten up.
Sift in the dry ingredients slowly, and mix to combine.
Finally, gently fold in the white rabbit sweets. If the dough is a little wet, let it sit at room temperature for about half an hour.
Bake at 170°C for about 9 minutes, or until golden brown. The sweets will be very hot and caramelised, so let these cool before eating.