White chocolate & raspberry crinkle cookies

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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

  1. Melt chocolate and butter together and mix until well combined. Set aside.
  2. In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
  3. Add melted chocolate mixture to egg mix and stir until well combined.
  4. In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
  5. Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
  6. Cover mixture with cling-wrap and refrigerate until firm, approx. 20 minutes.
  7. Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
  8. 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.
  9. 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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