Ingredients
- 55g butter
- 225g white chocolate, broken
- ½ cup caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 ½ cups plain flour
- ½ tsp baking powder
- ¾ cup freeze dried raspberries
- Caster sugar, for rolling
- Icing sugar, sifted, for rolling
Method
- Melt chocolate and butter together and mix until well combined. Set aside.
- In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
- Add melted chocolate mixture to egg mix and stir until well combined.
- In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
- Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
- Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
- Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
- Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
- Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.
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