One of my best friends has recently moved out in to her first home and whilst I was over there visiting recently we decided to bake together using her ‘Bake-off oven'! We chose a recipe from Janes Patisserie (of course), her White Chocolate and Raspberry cookies.
Initially we were going to attempt to use frozen raspberries because that’s what she had in the house but we decided that the 5 minute walk to Sainsbury’s was worth it, to avoid ending up with a soggy cookie. We also added less chocolate chips and less of the freeze dried raspberries because we didn’t want to buy any more! ha!
We did probably over bake them a little bit and for some reason the mixture was really dry so they didn’t flatten as much as Jane’s appear to. However, I can confirm that regardless of the limited chocolate and chunkiness, they were delicious and it didn’t matter in the slightest. Win!
- 300 g Plain Flour
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Salt
- 1 tbsp Cornflour
- 115 g Unsalted Butter/Stork
- 100 g Brown Sugar
- 100 g Granulated Sugar
- 1 Large Egg
- 1/2 tsp Vanilla Extract
- 6 g Freeze Dried Raspberries (original recipe 15g)
- 200 g White Chocolate Chips (original recipe 250g)
- Preheat the oven to 180C/160C Fan and line two/three large baking trays with parchment paper, leave to the side.
- Whisk the Plain Flour, Bicarbonate of Soda, Salt, and Cornflour together in a bowl and leave to the side.
- Melt your butter carefully, and then add to a bowl. Add in the Sugars, and whisk the mixture together for two minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes)
- Add in the Vanilla and Egg and whisk again till combined.
- Add in the flour mixture, freeze dried raspberries, and Chocolate Chips and beat till everything is evenly distributed and a cookie dough is formed.
- Scoop the cookie dough using a cookie scoop for even portions, then roll into balls. Bake in the oven for 10-13 minutes.
- Leave the cookies to cool on the trays for 5 minutes, then transfer to a rack to cool completely! Enjoy!