White Chocolate and Raspberry Cookes
Cookies / White Chocolate / Baking / Organic
We love this summer-y, fresh cookie dough recipe. It's easy to make brings together our delicious creamy white chocolate with zesty raspberry. But you could easily swap out the raspberry for another dried berry like mulberries or strawberries and it would be just as delicious!
175g Caster Sugar
175g Brown Sugar
1tsp Vanilla Extract
1 tsp Baking Powder
200g White Chocolate Buttons
25g Dried Raspberry
Make sure that the butter is soft and put it into a mixing bowl. Add the caster sugar and the brown sugar as well as the vanilla extract. Mix well until the texture is nice and creamy.
Beat one egg and add it slowly whilst the dough is being mixed.
Then add the flour and baking powder and mix again.
Add the white chocolate buttons and dried raspberries - don't worry about chopping the chocolate buttons, simply mix them in as they come.
Empty the dough onto greaseproof baking paper and form it into a long and thick roll. Cover the roll in the baking paper and leave it in the fridge for at least 3 hours to ensure that it will be chilled enough for baking.
After 3 hours, preheat the oven to 180 degrees (160 fan).
Take your roll out from the fridge and cut your cookie slices. There is no need to fiddle with the slices in any way, simply put them on a baking tray.
Put the baking tray in the oven and bake your cookies for 9-10 minutes.
Leave to cool and enjoy!