Raspberry ripple cookies
Makes 20-25 | prep 25 mins | total time
Raspberry ripple cookies
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Makes 20-25 | prep 25 mins | total time
A great fruity snack, these cookies would also be perfect sandwiched around a vanilla ice-cream filling for pudding
Rate
Nutritional information (per serving)
Calories
174Kcal
Fat
9gr
Saturates
5gr
Carbs
21gr
Sugars
12gr
Fibre
1gr
Protein
2gr
Salt
0.3gr
Ingredients
- 150g frozen raspberries
- 150g soft unsalted butter
- 75g caster sugar
- 75g light brown sugar
- zest of 1 lemon
- 1 large egg
- 225g plain flour
- ½ tsp bicarbonate of soda
- ½ tsp fine sea salt
- 150g white chocolate, cut into small chunks
Step by step
Get ahead
Best eaten on the day of baking, but will keep for 2-3 days in an airtight container, or can be frozen.
- Weigh out the raspberries and set aside on a plate for 10-15 minutes to defrost slightly. Meanwhile, preheat the oven to 190°C, fan 170°C, gas 5 and line 2 large baking sheets with baking paper.
- Place the soft butter and both sugars in a mixing bowl and beat until creamy. Add the lemon zest and egg and beat again. Stir in the flour, bicarbonate of soda and salt with a wooden spoon until combined.
- Stir through the white chocolate chunks, followed by the raspberries, allowing them to crush slightly and ripple through the dough.
- Working with half the cookie dough, make around 10-12 golf ball-sized scoops of the mixture and pop them onto the prepared trays. Space them well apart, as they will spread as they bake. Flatten each ball slightly.
- Bake for 15-17 minutes until golden brown at the edges and still very slightly soft in the centre. Leave to cool on the tray for 5 minutes, then transfer to a cooling rack to finish firming up. Repeat with the remaining cookie dough. Enjoy slightly warm, or at room temperature.
