Delicious cookies, freshly baked - is there anything better?! Tuck into these treats with a recipe courtesy of our chef Richard. Featuring the winning combination that is raspberries and white chocolate, follow the step by step illustrated guide and make crisp on the outside and chewy in the middle cookies to enjoy at home.
Find the illustrated steps below - enjoy!
Gather your ingredients ready to make the cookies.
Chop your chocolate and raspberries and set aside for later.
Cream the butter and sugar together until light and fluffy.
Gradually beat in the beaten egg. Next, fold in the flour, and mix in the chopped chocolate and the raspberries. Divide the mix into 12-16 pieces. Roll into balls then gently press them onto a lined baking tray as shown in the picture below.
Bake at 170 degrees for 12 minutes or until golden in colour.