These delish white choc and raspberry crinkle cookies are one of my absolute favourite things to make. Packed with all the flavour our high-quality white eating chocolate and freeze-dried raspberries, they really are something pretty special.
While not the cheapest biscuits to make, the quality of the ingredients used in this recipe really makes the finished cookies shine. Imagine a soft, white chocolate biscuit dotted with bursts of incredible raspberry flavour – they’re a truly memorable experience!
Despite tasting decidedly fancy, these cookies are an absolute breeze to make. Just be warned – you will get sticky hands! Kids will lover making these biscuits too – whether you’re young or simply young at heart, there’s something pretty neat about watching them crack and crinkle in the oven.
Who doesn’t love sitting down with a big cup of tea and a biscuit? You’ll want a large cuppa to go with these cookies – these Tulum Mugs are perfect (and pretty gorgeous too!)
- 55g butter
- 225g white chocolate, broken
- ½ cup caster sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 ½ cups plain flour
- ½ tsp baking powder
- ¾ cup freeze dried raspberries
- Caster sugar, for rolling
- Icing sugar, sifted, for rolling
- Melt chocolate and butter together and mix until well combined. Set aside.
- In large bowl, beat eggs and sugar with an electric mixer until pale and fluffy. Add vanilla essence and beat again.
- Add melted chocolate mixture to egg mix and stir until well combined.
- In a separate bowl, whisk together flour and baking powder. Add to chocolate mixture and stir until just incorporated.
- Gently crush freeze dried raspberries. Add to batter and lightly fold until evenly incorporated.
- Cover mixture with glad wrap and refrigerate until firm, approx. 20 minutes.
- Preheat oven to 170°C and line two baking trays. Place caster sugar and icing sugar in separate bowls.
- Shape dough into 2cm balls. Roughly coat each ball in caster sugar, then roll in icing sugar until completely coated. Place balls on baking tray, leaving a generous gap between them.
- Bake for 20 minutes or until edges are slightly firm but centres remain soft. Remove from oven and place on wire rack to cool.