Turning accidents into creativity! We designed these smoked and roasted white chocolate chip cookies for our 'Food Fight' talk at 100% Design in Johannesburg. These smoky sweet treats prove that even the worst culinary accidents can lead to delicious discoveries. Sometimes, the best creative solutions are born from disaster.

Preparation and baking time: 3 hours

Makes: about 30 cookies

INGREDIENTS

• 2 cups smoked cake flour
• 1 1/4 cups cake flour
• 1 t bicarbonate soda
• 340g salted butter
• 1 1/4 cup brown sugar
• 1 cup treacle sugar
• 2 eggs
• 1 T vanilla
• 340g roasted white chocolate
• 1 t smoked Malden salt

METHOD

• Preheat the oven to 180° C.
• In a mixing bowl, place sugar, butter and vanilla. Cream in a mixture until light and fluffy.
• Add eggs one at a time and mix well between additions.
• Add flour and mix to form a dough.
• Lastly add the chopped, roasted white chocolate.
• Portion into 40g balls or use an ice cream scoop to portion.
• Sprinkle the smoky Malden salt over the cookies and bake for 8 - 10 minutes.

RECIPE NOTES

• Roast the white chocolate at 180° C till golden. The fat will split from the chocolate. When this happens just mix the chocolate until it comes together and allow to set.
• To smoke the flour, you will need wood chips, soaked in water for an hour. Line a heavy duty pan with foil and put the soaked wood chips in the pan. Light them and place on the bottom rack of the oven. Put on the fan of the oven and let the smoke circulate in the oven with the flour on the top rack.