Prep
< 5 minsBake
10 minsServes
8 to 10Difficulty
Easy About
Baking the cookies
Line two baking trays with parchment paper. Preheat the oven to 180C/350F
Cream together butter and sugar until smooth and paler. Add vanilla and mix in.
Sift in flour, cocoa, cornflour, baking powder, bicarbonate of soda, and salt.
Mix together until the mixture resembles damp sand.
Tip in the egg and mix until cookie dough starts to clump together.
Add in the chocolate and ruby chips and raspberries. Fold in.
Divide dough into 12 balls, roughly 2 tbsp of dough each or weighing 50g each. Place on prepared sheets, spacing apart to allow for spreading during baking.
Bake cookies for 9-10 minutes until crisp on the edges but still soft in middle.
Top with extra chocolate chips and leave to cool on baking trays before enjoying!
Ingredients – 13 items
1
Unsalted butter
Tate & Lyle Caster Sugar
Vanilla
Plain flour
Cocoa powder
Cornflour
Baking powder
Bicarbonate soda
Salt
Egg
White chocolate chips
Plus extra for studding cookies
Ruby chocolate chips
Freeze-dried raspberries
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We’ve launched our own online shop! Whether you`re after beverage syrups, granulated sugar or cane jam sugar - it’s all ready to order straight to your kitchen.
📦 Visit: sugarandsyrup.com (link in bio).
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Find the recipe via link in our bip ☕️
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Want to give them a try? Find the recipe via link in our bio 🥣
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Happy Easter! 🥚🐰🌷
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Key initiatives funded by our Fairtrade Premium have included a programme focused on female empowerment by The Progressive Sugarcane Producers Association. This pilot project engaged women across four communities in Belize, providing them with essential skills in financial literacy, economic opportunities, and hands-on training.
These women, including Elsa Perez, learned to manage their sugarcane revenues, explore small business entrepreneurship, and diversify their income sources.
Learn more: https://www.sustainablyrefined.com/case-studies/uplifting-and-empowering-women-with-fairtrade/
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