Dried raspberry and white chocolate cookies set on a small plate and served as an afternoon treat with coffee.
Recipes,  Spring

Raspberry and White Chocolate Cookies

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.

A close up of raspberry and white chocolate cookies.
Raspberry and white chocolate cookies.

Dried Raspberry and White Chocolate Cookies

Andra Constantinescu
An all time favourite cookie recipe with dried rasperries and white chocolate drops
Prep 20 mins
Cook 12 mins

Ingredients

  • 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

Instructions

  • 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 theΒ recipe here.

For more recipes and foodie inspiration follow me on Instagram at @mintandrosemary.

And if you’re looking for new kitchen tools or gadgets, head over to my Amazon Influencer page for a list of carefully curated tools, utensils and cookery books. Do feel free to drop me a line if you have any questions, or if you’re looking to get a new kitchen tool/utensil/gadget. I’ll be happy to help!

Andra Constantinescu

I am a classically trained chef, with a BSc in Culinary Arts and a Masters Degree in Food Business Management. I currently work as a Hospitality Lecturer at London College of Contemporary Arts and at the University of East London. I teach subjects focused on: Food, Society and Culture; Diet & Nutrition; Event Management as well as Marketing and Social Media for Hospitality. I am also a guest lecturer at the University of West London (my Alma Mater), where I teach Restaurant Reviewing and Social Media for Restaurants.

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