These cookies are filled with freeze dried raspberries and white chocolate chips, topped with a squiggle of white chocolate and more freeze dried raspberries.
Ingredients (7 cookies):
For the cookies:
- 125g salted butter
- 75g granulated sugar
- 75g dark brown soft sugar
- 1 egg
- 2 tsp vanilla essence
- 1 tbsp milk
- 230g plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cream of tartar
- 1/2 tsp bicarbonate of soda
- 200g white chocolate chips
- 1/2 pot freeze dried raspberries (around 5g)
- 150g white chocolate
- 1/2 pot freeze dried raspberries
1. Preparation: brown your butter in a medium sized saucepan and let cool.
2. Make the cookies: beat together butter, sugars, egg, vanilla and milk until combined. Fold in the flour, bicarbonate of soda, cream of tartar and baking powder until a smooth and dense batter forms. Gently combine in your chocolate chips and freeze dried raspberries. Put the mixture into a tub and refrigerate for 1 hour. Preheat your oven to 180C. Divide the cookies into 7 balls. Bake the cookies for 7 minutes until cooked (the cookies will be golden on the edges but just cooked in the middle).
3. Melt your white chocolate and pipe over the top of the cookie, i like to do a little squiggle! Sprinkle your freeze dried raspberries over the melted chocolate on the top of the cookie.
3. Place in the fridge for at least 3 hours to set and enjoy!
Tips: I like to store my cookies in the refrigerator and at room temperature or warm. If refrigerated, these taste best when consumed within 5 days.
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.