Crunchy, chewy, melt-in-your-mouth goodness. And who doesn't love a cheeky splash of hot pink?
Festive, feisty, and oh so feminine!
These cookies are laced with white chocolate to bring in a delectably rich side of sweetness, as well as tangy raspberries & lemon to balance the palate.
Here's how to make them:
Ingredients
225g cake flour
50g brown sugar
50g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp salt
1 large egg
1 lemon, the zest
150g softened, unsalted butter
150g diced white chocolate
150g frozen raspberries
Method
Preheat oven to 180°C, line two baking sheets, and set raspberries out to thaw for 10 minutes.
Beat the butter and sugars together until creamy, beating again after adding the egg and lemon zest.
Gradually stir in small increments of flour, salt, and bicarb of soda.
Sprinkle in the chocolate chunks and raspberries, crushing them slightly to make ripple effects in the dough.
Scoop tablespoons of the mixtures onto the baking tray, shaping each one into a rounded ball before slightly flattening them. *Ensure that each cookie has space to expand!
Pop in the oven and bake for 17 minutes, or until the edges become golden while the centers remain soft.
Allow for the cookies to firm up on the tray for 5 minutes before transferring to the cooling rack.
Enjoy while still warm, with chai tea & a loved one.
♥ Makes 20 - 24 cookies
♥ Also delicious cold [refrigerate up to 2 days]
With sweet joy & lemon zest
Hannah Mia 🖋
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