Pandan Cookies

Method

1. Whisk the flour, baking powder, salt, and pandan powder together in a bowl until the green is evenly distributed.
2. In a separate larger bowl, cream the softened butter and sugar together until the mixture is pale and fluffy — a few minutes by hand or a minute or so with a stand mixer.
3. Beat in the egg, maple syrup, and vanilla until smooth.
4. Tip the dry ingredients into the wet and mix gently, just until a soft dough comes together. Don't overwork it.
5. Fold in the chopped white chocolate.
6. Cover the bowl and refrigerate for 1 hour. This is non-negotiable — chilled dough holds its shape in the oven, and the pandan flavour deepens as it rests.
7. Preheat the oven to 180°C / 350°F (fan setting if you have it) and line a baking sheet with parchment.
8. Divide the dough into 10 even portions. Roll each into a ball and space them out on the sheet — they'll spread.
9. Bake for 11 minutes. The edges should look set but the centres still soft and pale. Pull them now; they'll firm up as they cool.
10. Rest the cookies on the baking sheet for 5 minutes — they're fragile straight out of the oven — then transfer to a rack to cool completely.