Raspberry, White Chocolate and Lemon Cookies
Ingredients:
275 g Gluten Free Plain Flour
120 g Stork
110 g Light Brown Sugar
90 g Caster Sugar
1 tsp Baking Powder
1/2 tsp Bicarbonate of soda
1 Whole Egg
1 Egg Yolk
Flavourings:
160 g White Chocolate Chips +15g extra for scattering
140 g Frozen Raspberries +15g extra for scattering
1/2 tsp of Lemon Flavouring
Method:
Make the dough: Melt the Stork butter in a pan on a very low temperate. Set aside.
Place the two types of sugar into a large mixing bowl and whisk together until they're evenly mixed. Add the melted butter to the sugar and whisk until fully combined.
Add the whole egg, egg yolk and lemon flavouring and whisk in until fully combined.
Add half the flour and whisk in until fully combined. There should be no white bits of flour left in the mix at this stage. If there is, keep whisking!
Pour in your choc chips and stir through with a spoon/spatula so they are evenly distributed.
Take your raspberries out of the freezer. Check there's no big lumps of raspberries stuck together & if there is, break them up. Add the frozen raspberries and stir through too.
Cover the mixing bowl with cling film and place into the freezer for at least 45 mins.
Make the cookie dough balls: Line a plate/baking tray/something that fits into your freezer with baking paper/tin foil
Use a tablespoon/ice cream scoop to scoop out 1 golf ball sized portion of cookie dough (65g approx). Mould into a smooth-ish ball and place onto the baking paper/tin foil. Place in the freezer for at least 30 mins.
Cook the cookies: Pre-heat your oven to 175oC (fan). Whilst your own is reaching temperature, line 2/3 baking trays with baking paper.
Take your cookie dough balls out of the freezer. If some of the balls are a bit messy, you can reshape them into rounds now! It'll be easier whilst they've come straight out of the freezer.
Place the trays into the oven for 6 mins.
Remove from the oven and tap them on the sides - this is to flatten them out a bit, to make them more of a Millie's cookie rather than a chunky cookie. Scatter on a few more pieces of raspberry and white chocolate chunks (mainly for decoration and colour - there's plenty of taste going on in that cookie already!)
Turn the tray around and place back into the oven for 5 mins
Remove the cookies from the oven. If they've gone nice and brown around the edges and slightly gooey in the middle then you're done! If not, tap them on the sides again and put back in the oven for 2 mins. Remove from the oven and let them cool on the baking tray.