the hungry mum

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.

Tags: biscuits, easy, from scratch, home baked, raspberries, white chocolate