I created this recipe for white chocolate chip cookies with freeze dried raspberries with the idea that they would be great for raising some dough (groan) for Comic Relief’s Red Nose Day. I wanted to create something that is easy to make, can be made in advance, and wasn’t choc (oh, I’m on a roll) full of red food colouring. These are lovely soft cookies and the recipe will make 15. That’s a quantity that would look more than enough at any bake sale. They keep very well in a sealed container for up to a week. This would allow you to make them ahead of your event without any stress, night before baking.
I bought the freeze dried raspberries from Sainsbury’s in the baking section. You can also buy them from Amazon here.
Really make sure you only put a smallish blob of the mixture on the tray as they do and will spread a lot during baking.
TIP – Once baked and freshly out of the oven push some more white chocolate chips and raspberries on to the top of the cookies. This really gives them the fresh white and red look.
WHITE CHOCOLATE CHIP COOKIES WITH FREEZE DRIED RASPBERRY SPRINKLES
Slightly chewy cookies which keeps well in a sealed tin for up to a week. Remember to add some chocolate chips and freeze dried raspberries to the top of the cookies at the end of baking.
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Prep Time: 10 min
Cook Time: 10 min
Prep Time: 10 min
Cook Time: 10 min
INGREDIENTS
- 100g butter, softened
- 125g caster sugar
- 1/2 tsp vanilla extract
- 1 large egg, beaten
- 150g self-raising flower
- 80g white chocolate chips
- 5g freeze dried raspberries
INSTRUCTIONS
- Preheat the oven to 190c/fan170c/gas 5. Lightly butter baking trays
- Measure the butter and sugar into a bowl and cream together until evenly mixed.
- Add the vanilla extract to the beaten egg and then add it a little at a time to the butter and sugar mixture in the blow.
- Beat well between each addition.
- Mix in the flour.
- Add 3/4 of the chocolate chip and 3/4 of the raspberries and give a good mix.
- Spoon onto baking trays, leaving room for them to spread.
- Bake the cookies in batches on the top shelf of your oven, for 8-10 minutes.
- WATCH THEM AS THEY TURN DARK BROWN VERY QUICKLY.
- Once out of the oven you can carefully scatter and push into the warm, soft dough the left over chocolate chips and raspberries. (SEE TIP ABOVE).
- Leave the cookies to cool and transfer to wire rack with a a fish slice and leave to cool.
Grubby Little Faces https://www.grubbylittlefaces.com/
Happy Red Nose Day Baking everyone. Let’s raise some dough 🙂
Clare
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Welcome lovely reader.
I’m Clare and thank you so much for visiting Grubby Little Faces. I'm a messy, creative lifestyle blogger based in Wiltshire, UK. I have a passion for creating, baking, cooking, gardening, home decorating, and eating. Basically anything that gets me a bit grubby. I hope you enjoy having a look around my corner of the internet.