If you want something delicious and homemade with a cuppa, you need to make these decadent treats
These flavours go surprisingly well together and the cookies can be served warm with ice-cream or at room temperature with tea or milk.
Makes 6-8 cookies. Can be baked individually or in a skillet where they’ll join together and can be scooped out to serve.
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Ingredients:
115g butter (at room temperature)
200g caster sugar
1 egg
1 tsp vanilla
Zest of 2 lemons
1 tbsp lemon juice
205g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
150g white chocolate buttons
150g frozen raspberries
Vanilla ice cream (to serve)
Method
Make the cookie dough
- Put the butter and sugar in a stand mixer with a whisk attachment and beat for 5 minutes until light and fluffy.
- Add the egg, vanilla, lemon zest and juice and whisk again until combined.
- Sieve in the flour, baking powder and bicarbonate of soda, then fold in until well combined.
Flavour the cookie dough
- Roughly chop 50g of the white chocolate buttons and fold into the cookie dough.
- Break up 90g of the frozen raspberries gently with a sharp knife and carefully fold into the dough, using a spatula, with just a couple of folds.
- Cover with cling film and chill for 10 minutes.
Bake the cookies
- Preheat the oven to 175°C (345°F/Gas Mark 3½).
- Scoop 120g pieces of the cookie dough out on to parchment-lined baking trays, keeping them spaced well apart to allow them to expand. (You could also cook them in a skillet, where they’ll join together while baking and can be scooped out to serve.)
- Press a few of the reserved white chocolate buttons and frozen raspberries into each cookie.
- Bake for 15 minutes, until the edges are golden brown. Leave on the trays or skillet for at least 5 minutes to cool down.
- Eat immediately with vanilla ice cream.
This recipe is from Dylan McGrath’s cookbook Dad Food and first appeared in Irish Country Magazine.
