Raspberry and White Chocolate Cookies

17 Aug

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I have a real thing at the moment for cookies that are a bit more interesting than basic milk chocolate chips, so I was really pleased with how these turned out. I really like the added flavour that using whole raspberries, as opposed to freeze dried raspberry pieces, gives.

Tip: I used frozen raspberries because they’re much cheaper than fresh, but you can use either and it will work exactly the same. However, fresh raspberries will release a lot more juice into the mixture so if you find it gets too runny just add a little more flour.

Makes: around fifteen large cookies, or maybe a few more if you make them a bit smaller.

Cost per cookie: again, this depends on how many cookies you make but if you made fifteen cookies it would work out as £0.14 per cookie (price based on Tesco Value ingredients).

Ingredients:

  • 350g unsifted plain flour
  • 1 tsp bicarbonate of soda
  • 250g butter
  • 250g caster sugar
  • 2 eggs
  • 100g white chocolate
  • 75g raspberries

Method

1) Preheat the oven to 180C.

2) Cream the butter and sugar together, and then beat in the eggs.

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3) Mix together the flour and bicarbonate of soda, and add to the mixture.

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4) Break the chocolate into small pieces, and stir it evenly through the mixture.

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5) Chop the raspberries into pieces and add them to the mixture as well, trying not to release too much juice.

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6) Spoon the dough onto a greased baking tray and cook in the oven for around 12-15 minutes, until golden.

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7) Try not to eat them all at once!

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