It’s been a while since I have had the chance to prepare a nice meal because I have been so busy with the setting up of Cleopatra’s Bling.
I had this sudden and unexpected craving for white chocolate and raspberry cookies because it is really such a wonderful mix!
Here is how it goes:
200g white cooking chocolate
1 cup of sugar
1 1/2 cups of plain flour
1 teaspoon baking soda
50g of dark chocolate
1 cup of almond meal
1/2 cup of dessicated coconut
1/4 teaspoon of salt
as many frozen or fresh raspberries as you see fit.
Preheat your oven to 180. Melt half of the white chocolate and set it aside to cool. Combine the butter, sugar, salt and baking soda in a large mixing bowl; cream until fluffy.
Add the chunks of white and dark chocolate.
Mix in the raspberries. You can either leave them rather whole, or mix them in evenly. I do half-half.
After fully cooled, store them in an airtight tin.
NB: try to avoid plastic, it’s pourous and will absorb the flavours.
Om nom nom nom. Will I share these?
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