Wealden Times | WT184 | June 2017 | Kitchen & Bathroom supplement inside
Wealden Times - The lifestyle magazine for the Weald
Wealden Times - The lifestyle magazine for the Weald
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Food<br />
Raspberry and white chocolate cookies<br />
These cookies just melt in the mouth, but for<br />
extra crunch and luxuriance add some chopped<br />
nuts – hazelnuts or macadamia work best.<br />
Makes approx 16 cookies<br />
Prep time: 15 mins Cooking time: 10-15 mins<br />
• 225g softened butter<br />
• 140g caster sugar<br />
• 260g flour<br />
• 1 egg<br />
• 100g white<br />
chocolate, broken<br />
into small chunks<br />
• 50g raspberries<br />
1. Beat the butter and sugar together until pale and<br />
creamy, add the egg and a little of the flour and beat<br />
them into the mixture. Fold in the rest of the flour.<br />
2. Then fold in the white chocolate and raspberries. Add<br />
the raspberries in carefully. If you mix them in too<br />
enthusiastically, the cookies will turn the mixture a sludgy<br />
pink – they’ll be just as scrumptious, but not as photogenic.<br />
3. Form, or spoon, into little rounds and place on greased, or<br />
parchment lined baking trays and bake in a pre-heated oven<br />
(at gas mark 4 or 180˚C) for 10-15 minutes (remove when<br />
golden). Leave to cool and crisp up before transferring/serving.<br />
Find out about Jo’s practical<br />
gardening courses, run from her<br />
home in Woodchurch, Kent, by<br />
visiting hornbrookmanor.co.uk
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