GF Raspberry & White Choc Cookies
This is my absolute favourite cookie flavour in the World. Growing up this would be my weekend choice at Millie’s Cookies. Come to think of it….I’m not sure I’ve ever tried ANY other flavour from there ha!
The wheat/gluten free range was not always as adventurous as it is now and there wasn’t a whole lot of choice up the biscuit aisle. I felt there was a real gap in the funky flavours market, so I’ve always learnt to just bake my own. I personally don’t like a vast majority of GF products as they tend to have a vast ingredient list containing elements i’ve never heard of. So, when making my own I like to keep it simple.
So here we go….
MAKES 10 COOKIES
125g GF Self Raising Flour
75g Golden Caster Sugar
1 Large Egg
75g White Chocolate
50g Fresh Raspberries
FIRSTLY: Pre-heat the over to 180 C
TIP: When baking I always melt my butter first. It really helps the consistency and moisture of the mix.
Soften/ melt all of the butter in a saucepan. Once melted, pour all of the butter into a mixing bowl with all of your sugar and stir in. The sugar will melt and it will look very fluid (that’s okay)
Add a quarter or so of your flour and stir, this will start to thicken the mixture
Crack your egg and stir in with the remainder of your flour. This will leave you with a nice creamy consistency. I’d say it’s ever so slightly wetter than a usual cookie mix but, you need this liquid to give the cookie moisture. Too many times have I eaten GF cookies that taste like a mouthful of sawdust
Now for the fun bit. Chop your white chocolate into small chunks. I like to keep my raspberries whole as they tend to get mushed up when stirring anyway. Add the raspberries and chocolate to the mixture then stir away until you have a nice creamy consistency with essence of pink
Mix fully until your cookie batter looks like this. Line your cookie tray with non-stick baking paper. Too keep the paper in place nicely for when you’re spooning out your mixture, take a finger tip worth of mixture and stick it on each of the four corners of your parchment and stick to the baking tray
Licking the spoon is optional but I’d strongly suggest you do 🙂
BAKE FOR 12 MINUTES!
I hope you enjoy my recipe! Get baking….
Lots of Love