Raspberry Ruby Chocolate Cookies Raspberry Ruby Chocolate Cookies Categories: Biscuits & Brownies coffee break afternoon tea Prep Time Cook Time Ingredients 115g unsalted butter 50g Tate & Lyle Pure Cane Caster Sugar 100g Tate & Lyle Pure Cane Light Brown Soft Sugar 1 tsp vanilla 180g plain flour 30g cocoa powder 2 tsp cornflour ½ tsp baking powder ½ tsp bicarbonate of soda ½ tsp salt 1 large egg, beaten 60g white chocolate chips, plus extra for studding cookies 60g ruby chocolate chips, plus extra for studding cookies 25g freeze-dried raspberries 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! Biscoff Cookies Recipe Chocolate Chunk Cookies for Dunking Carrot Cake Cookies Orange & Chocolate Brownie Cookies Featured Callout THIS SITE USES COOKIES. This site uses web beacons and cookies to ensure we can give you the best experience on this site. To learn more, read our privacy policy. By accepting this message you are agreeing to the use of cookies throughout the site. OK Continue
