Raspberry and White Chocolate Cookies
Credited to: Coeliac UK
Kcal: 183.8
Difficulty: Pretty easy
Serves 30
40 mins prep
20 mins cooking time
Ingredients
- 225g (8oz) butter, softened
- 225g (8oz) caster sugar
- 200ml (7fl.oz) condensed milk
- 1 tsp (5ml) vanilla essence
- 350g (12½oz) gluten free self-raising flour*
- 200g (8oz) white chocolate, chopped*
- 150g (5½oz) raspberries
Notes: *Please check our Food and Drink Information for suitable products.
Method
1. Preheat oven to 180°C/350°F/Gas Mark 4
2. Cream together the butter and sugar until light in colour and mix in the condensed milk and vanilla essence
3. Fold in the gluten free flour and mix to a soft dough. Add the chopped chocolate
4. Place the mixture in the fridge for about 30 minutes
5. To make each biscuit, take one dessertspoon of mixture and make into a ball in your hands, flatten it out slightly and gently press one or two raspberries into the centre of the dough. Fold the sides of the dough over the raspberries so that they are enclosed in the centre of the dough and flatten dough to form the biscuit
6. Place onto a baking tray lined with baking paper, well spaced from other biscuits
7. Bake for 15-20 minutes until golden brown at the edges
8. Leave to cool on the baking tray for five minutes before transferring biscuits to a wire rack to cool completely
Nutritional information per serving
Kcal
183.8
Fat
8.8g
Carbs
24.5g
Protein
1.8g
Fibre
0.4g
Sugars
15.3g
Hints and tips:
Why not make this your own by replacing the raspberries and white chocolate with your own combination of dried fruit, nuts and chocolate e.g. dates and dark chocolate chunks
