My most popular recipe!
If you follow me on Instagram you remember I made these gems live on my page with a whole bunch of you a couple of weeks back in the midst of lockdown. My weekly live bake-alongs were my social. Although talking to myself, it made me so happy knowing there was people at the other baking with me and maybe even talking back.
These were the most loved of the lives and even if you didn’t make the live there was tonnes of you who caught up and made them afterwards. Including….Andrew Smyth who you may remember as a contestant from the best show in the whole work (Yes the Great British Bake Off). HE MADE MY COOKIES & loved them! One of the best feelings I’ve felt along this crazy foodie journey of mine.
So if Andrew likes them, I hope you all do too! They’re super quick to make and only take around 15 minutes the oven so if you’ve got a spare half an hour you can easily get these baked and devoured. Challenge? A couple of little tricks/pieces of advice. Be careful what dairy free butter you use. A few people had some issues and it was the butters fault. I always use Flora in all of my bakes, and never seem to have a problem. Make sure its cold as you don’t want it to melt before the cookies get in the oven, or they’ll spread too much and merge into one! Nobody wants that right?
Another one is storing them. I’ve included some notes below but if you happen to not eat them all as soon as they’re baked firstly I take my hat off to you. That requires so much skill and temptation. We demolish the lot within the same day. Make sure you store them in a super duper airtight container in a dry and cool place. Place some parchment/baking paper in between each cookie, and a top tip is to place a slice of bread in the container and it will hopefully absorb all the moisture and keep your remaining cookies crisp. In my eyes it’s a huge faff so you should just eat them all immediately.
Half the mixture for a small batch, double for a bigger you can adapt this recipe to your cookie needs. What you do need to know and I’m not even sorry in advance, but this recipe will become a staple in your household! Enjoy you lovely bunch.
White Chocolate and Raspberry Cookies
Course: snaDifficulty: Easy8
cookies10
minutes15
minutesIngredients
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70g dairy free butter (I use Flora – make sure it’s cold)
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50g light brown sugar
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50g caster sugar
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1 teaspoon of vanilla extract
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1/2 teaspoon of baking powder
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120g plain flour
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2 tablespoons of dairy free milk
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80g dairy free white chocolate (cut into chunks)
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50g fresh or frozen raspberries (chopped)
Directions
- Preheat oven to 180c and line two small or 1 large baking tray with parchment paper.
- In a bowl add the butter, light brown sugar and caster sugar. Using an electric whisk whisk until creamed.
- Now add the milk and vanilla extract and whisk again until combined.
- Add the flour and baking powder and combine.
- Next saving a handful of both chocolate chunks and raspberries and putting to one side, very carefully and gently fold the rest into the mixture.
- Split the mixture into 8 and place them on the baking trays with plenty of space in between.
- Flatten ever so slightly and place the remaining chocolate chunks and raspberries into the tops of the cookie dough balls.
- Bake in the oven for 14-16 minutes before taking out of the oven and leaving to cool and harden. Enjoy!
Notes
- The cookies will come out the oven a little soft in the middle, but they will harden. So don’t over bake!
- Best eaten straight away. If you have willpower and have cookies left, store in air tight container. To keep them as crispy as possible place pieces of parchment paper in between and/or add a slice of bread in the container to absorb moisture.