No knit night this week, but an urge to have raspberry and white chocolate cookies led to a late night recipe search and baking occurrence.
I’ve not baked cookies in a long while, so I did a bit of googling and adapting and I think they came out okay – my house mates agreed, with a chorus of ‘mmm…’ ‘delicious’ and ‘more please’
I used the recipe from here – but I of course adapted it a little… my adapted version is below:
- 125g butter – I used stork, and popped it into the microwave for a few seconds.
- 170g caster sugar
- 1 egg
- 1 tsp vanilla extract – 2 capfuls
- 215g plain flour (I didn’t want to use cocoa so replaced it with flour)
- 1tsp baking powder
- 100g white chocolate, roughly chopped
- 200g (ish – one packet) raspberries
I creamed the butter and sugar together, then added the vanilla extract, followed by the egg and mixed until smooth.
Next I added in the flour and baking powder, mixing thoroughly and making sure the mixture is smooth.
I then folded in the chocolate chunks, followed by the raspberries, trying to get them distributed evenly.
Using a tablespoon, I made little piles of mixture on the baking trays – I got 12 cookies out of the mixture, but they were quite big!
I then put them in the pre-warmed oven at about gas mark 6 – but my oven is as reliable as an unreliable thing – for about 30 minutes in the end.
They cooled for as long as we could stand, then they were wolfed up 🙂