Cookie standards have been raised quite high lately, especially as I have spent a lot of time working from home and needed some nice treats to go with my shoddily crafted flat whites. I might never master the latte art technique – and I’m not even sure that I want to. There’s something weirdly exciting in not knowing what I’ll end up with every morning: one day it might be an octopus, another – a nondescript cartoon character. I even managed to do a star one day – or at least it looked like one.
Anyway… back to the cookie business: I like to believe that I’ve kind of mastered the art of making cookies. Raspberry and white chocolate cookies to be precise – as dark chocolate is not really my thing (or at least not as of late). I use freeze dried raspberries for my recipe as they give a nice crunch and are full of flavour. Also, instead of chopping up chocolate tablets, I like to use white chocolate drops – simply because I believe that cookie recipes should be simple and uncomplicated. Dried strawberries would work well too. And I’d like to try that famous ruby chocolate some time – I think it would work pretty well.
Dried Raspberry and White Chocolate Cookies
- 250 g unsalted butter
- 100 g caster sugar
- 150 g soft brown sugar
- 1 whole egg
- 1 egg yolk
- 335 g plain flour sifted
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 120 g white chocolate drops
- 3 tsp freeze dried raspberries
- Preheat the oven at 180C.
- Whisk the butter with the caster sugar and soft brown sugar.
- Add the egg and the egg yolk and contine whisking.
- Sift in the flour, bicarbonate of soda and salt.
- Add the dried raspberries and the white chocolate chips.
- Roll into 30g-35g balls and place on a tray lined with baking paper, making sure you leave enough distance between them.
- Bake at 180C for 10-12 minutes.
The weather seems to be warming up, so if you’re looking for some quick, refreshing recipes try the gem lettuce soup: It is a traditional Romanian recipe with multiple variations across the country. Find the recipe here.
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