24 February 2015

Raspberry & White Chocolate Cookies | Alice's Wedding Cookies

I have no idea why it has taken so long for me to post this recipe online. I guess I'm always hesitant to post my own recipes just in case they miraculously don't work for someone or another person claims that the recipe is 'their thing'. Well these cookies are Alice's thing. Last year my god sister Alice got married at the beautiful Queens House in London. Originally I was not going to make it to her hen do because I was in Asia, but 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.

I know they don't seem a typical choice for any sort of pre-/post-/actual-wedding celebration and I can't remember my exact thought process, but now whenever I'm home raspberries mysteriously appear in the fridge and suddenly Josh deserves cookie. Yes, that's right this is one of the rare recipes that my Mum actually likes and the fact she encourages the baking of such an item... well you know what she's like.

So here they are Alices' Hen Do cookies (based on my favourite cookie recipe from 'Cookie Jar'.)

Raspberry & White Chocolate Cookies
Makes 12-18

115g Softened Unsalted Butter 
125g Light/Dark Brown Soft Sugar
125g Caster Sugar
2 eggs
1 tsp Vanilla Essence
250g Plain Flour
1tsp Bicarbonate of Soda
200g White Chocolate
300-400g Raspberries

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.
*Oven preheated to 170 degrees Celsius*
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.
4| Stir in the chocolate by hand if you're using a K-beater (Kenwood/Kitchenaid) as it will burn your motor out!!
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.
7| Bake for around 13-20 minutes. As the raspberries carry moisture you need to make sure you take this in to account when you're testing if the 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.
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