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Raspberry ripple cookies


Makes: 20-25
timePrep time: 25 mins
timeTotal time:
Raspberry ripple cookies
Recipe photograph by Martin Poole

Raspberry ripple cookies

A great fruity snack, these cookies would also be perfect sandwiched around a vanilla ice-cream filling for pudding

Makes: 20-25
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
174Kcal
Fat
9gr
Saturates
5gr
Carbs
21gr
Sugars
12gr
Fibre
1gr
Protein
2gr
Salt
0.3gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

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.
  1. 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.
  2. 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.
  3. Stir through the white chocolate chunks, followed by the raspberries, allowing them to crush slightly and ripple through the dough.
  4. 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.
  5. 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.

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