I love freeze-dried raspberries (can you tell?).
Trying to incorporate strong fruit flavor into recipes often either includes unpleasant artificial extracts or difficulties with wet bakes due to fresh fruit water content. Freeze-dried raspberries thankfully avoid both of these (and they’re so pretty, too!) and pair exceptionally well with sweet white chocolate. I get my raspberries from the amazing H. Schwarzenbach store in Zurich but they can easily be ordered off amazon.
I am a firm believer that baked goods can be exchanged for friendship. Like many amateur bakers, my baking story began with baking cookies for my friends: a tradition I still uphold. These raspberry white chocolate cookies are a nice variation to the standard chocolate chip cookies, a ‘level-up’ of sorts to impress the crowds. Still easy peasy to make, of course.
(Makes around 20 medium-sized cookies. Eaten hot or cold.)
Ingredients
- 200g softened unsalted butter
- 150g brown mascovado sugar
- 90g granulated sugar
- 1 large egg
- 285g plain white flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
- 180g roughly chopped white chocolate
- 50g slightly blended freeze-dried raspberries (such that they are in small pieces but not yet a powder)
Method
- Beat butter and sugars together until creamy
- Beat in the egg, then the remaining ingredients one by one until all well combined
- Preheat oven to 200 degrees Celsius
- Refrigerate dough for 10 minutes until slightly firmer
- Spoon balls of dough onto a baking tray, allowing enough space for the cookies to spread in the oven. I get two large baking trays with 9 or 10 cookies each
- Bake cookies for 9 minutes, until the edges are baked and the middles still look slightly under. Do not over-bake, particularly is the cookies are to be eaten cold!