white chocolate and raspberry cookies.


Delicious, freshly baked cookies with a cuppa. I love white chocolate in cakes, cookies and biscuits and just find it's the perfect accompaniment to raspberries. Bake until golden with a slightly crispy edge and gooey white chocolate - perfection!


Shopping list.
♥ 75g unsalted butter, room temperature
♥ 75g caster sugar
♥ 75g light brown sugar
♥ 1 tsp vanilla essence
♥ 1 large free range egg
♥ 175g self raising flour
♥ 50g white chocolate, roughly chopped
♥ A handful of natural raspberry pieces (or torn up natural raspberry chew sweets/fruit rolls)

Preheat your oven to 180 degrees c.

Step one. Cream together the butter, sugar and vanilla until light and fluffy.

Step two. Add in the egg and flour until combined. Scatter in around 3/4 of the chocolate and 3/4 of the raspberries 

Step three. Spoon equal amounts of the mixture onto a lined baking tray, a few cm apart. This mix makes around 8-10 cookies.

Bake for 12-14 minutes until cooked and golden. Allow to harden for 5 minutes before transferring to a wire rack to completely cool (although we all know warm, freshly baked cookies are the one...)

Have you ever made cookies with fruit pieces? Do you like the raspberry and white chocolate combo?


3 comments:

  1. A nice combination. My daughter's favourite is white chocolate and raspberries so need to make for her :-)

    ReplyDelete