Prep time:

Cooking time: 15 minutes

Total time:

Serves: 16

225g Softened Butter

140g Caster Sugar

260g Flour

1 Egg

100g White Chocolate, broken into small chunks

50g Raspberries

These cookies just melt in the mouth, but for extra crunch and luxuriance add some chopped nuts – hazelnuts or macadamia work best.

  1. Beat the butter and sugar together until pale and creamy, add the egg and a little of the flour and beat them into the mixture. Fold in the rest of the flour.
  2. Then fold in the white chocolate and raspberries. Add the raspberries in carefully. If you mix them in too enthusiastically, the cookies will turn the mixture a sludgy pink – they’ll be just as scrumptious, but not as photogenic.
  3. Form, or spoon, into little rounds and place on greased, or parchment lined baking trays and bake in a pre-heated oven (at gas mark 4 or 180˚C) for 10-15 minutes (remove when golden). Leave to cool and crisp up before transferring/serving.

  • words:
  • pictures: David Merewether

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