due to the fishbone incident I found myself on home turf early. I was graciously welcomed along despite short notice and I took these cookies with me.
So here they are Alices' Hen Do cookies (based on my favourite cookie recipe from 'Cookie Jar'.)
Raspberry & White Chocolate Cookies
115g Softened Unsalted Butter
125g Light/Dark Brown Soft Sugar
125g Caster Sugar
1 tsp Vanilla Essence
250g Plain Flour
1tsp Bicarbonate of Soda
200g White Chocolate
A note on ingredients: Whether the butter is softened is not so important if you have a Kenwood/Kitchenaid. I've used both light and dark soft brown sugar and they both work, though I'd opt for light if you're buying the sugar especially for this recipe. I don't bother sifting the flour, as it doesn't seem to make a difference in this cookie recipe. I have my white chocolate as half square chunks of chocolate but a general bashing with a rolling pin will be perfectly good.
1| Cream the butter and sugar until well combined - it should almost appear 'fluffy'.
2| Add the eggs & vanilla and combine. Please note the eggs won't appear to be completely mixed in, so don't overheat the mixture and panic that the mixture isn't smooth!
3| Add the flour and mix until just combined.
5| Dollop heaped soup spoon amounts of dough on to a greased, lined or decent non-stick tray. Leave around 3cm minimum between each cookie as they will spread.
6| Press two or three raspberries gently on the very top of the mound. As the cookie bakes, the raspberries will spread with the cookie dough. If you put them on the side of the mound, then they will end up on the edge of the cookie and they will fall off when picked up or worse, burn.
cookie is done. The edges should be turning golden (this batch are on the more golden side and had a slight crunch)and the cookies should not be shiny. Don't overcook or else you would not get a lovely soft cookie.