It was baking o’clock on a Friday afternoon. Cruising the blogs for inspiration I was stunted by indecison – so much home-baked goodness to choose from. How to decide?
Seeing Veggie Mama’s [veggiemama.com] droolworthy recipe for raspberry & white chocolate cookies cinched it – we had raspberries, we had white choc chips – we had a winner.
This is easy enough to whip up while referring the quibbles of the under-six set, who by the way, inhaled these and happily polished off the remainder of the frozen berries. So helpful. I make fairy incy bickies as I am of the opinion that it is better to have several small rather than one large [especially in the realm of baked goods/ dark choc bars/glass of chardonnay…]. I did reduce the amount of brown sugar by a quarter of a cup for those who are keeping score…
GATHER:
125 g butter at room temp, diced
1/2 cup caster sugar
1/4 cup brown sugar
1 egg at room temp
2 cups plain flour
1/2 teaspoon baking powder
dash of vanilla extract
3/4 cup-ish white choc chips
frozen raspberries
LET’S DO IT:
Preheat oven to 170-ish C and line 2 baking trays with baking paper.
Cream sugars and butter until fluffy and a pretty light sand colour.
Add egg and vanilla and continue beating [it may look ugly here but it will all even out].
Using a metal spoon stir in combined flour & baking powder until combined, then add around half the white choc chips.
Roll into a ball around the size of a wlanut and flatten gently. Decorate with raspberries and more choc bits.
Bake 12-ish minustes until they are lightly golden and remove to baking trays to cool.
Watch kidlets inhale.
the hungry mum 