Raspberry and White Chocolate Cookies
Serves: 15-18 cookies
  • You Will Need
  • 250g unsalted butter, room temperature
  • 130g caster sugar
  • 130g soft light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla paste
  • 1 tsp salt
  • 1 tsp bicarbonate of soda
  • 335g plain flour
  • 100g good quality white chocolate, chopped into chunks
  • 3 tbsp freeze dried raspberry pieces, plus extra to finish
  1. Place the butter and two sugars in a large bowl and beat in a stand mixer or with a handheld whisk until the mixture resembles soft sand. Add the eggs and vanilla paste then beat again. Whisk together the flour, salt and bicarbonate of soda then beat into the egg mix. Stir through the chocolate and raspberry pieces with a spatula until thoroughly distributed. Cover the bowl in clingfilm and refrigerate for at least 45 minutes.
  2. Preheat an oven to 180oc/160oc fan/Gas Mark 4. Line two baking trays with baking parchment and set aside. Remove the cookie dough from the fridge and weigh 45g of dough before rolling into balls and placing on the trays spaced well apart. You may have more cookie dough than you have space for on your trays, so store the remaining cookie dough in the fridge while you bake the first batch.
  3. Place the trays in the oven and bake for 10-12 minutes until the cookies are golden around the edges. Cool for 10 minutes then transfer to a wire rack. Sprinkle over any extra raspberry pieces and light press into the tops of the cookies for a little colour. Repeat until all the mixture has been used up. Once cool, store the cookies in an airtight container for up to five days.
Recipe by Victoria Sponge Pease Pudding at http://victoriaspongepeasepudding.com/baking/raspberry-and-white-chocolate-cookies/