Ingredients
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100g Butter
-
100g Caster sugar
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1 Medium EggsBeaten
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175g Plain Flour
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50g White Chocolate Chunks
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50g Raspberries
Directions
These yummy easy cookies are an all-round favourite, and are best served fresh out of the oven. The sweet raspberry compliments the creamy white chocolate chunks leaving you with the perfect cookie to snack on or take to a friends.
Dish: Mixing bowl
Oven accessory: Square Panacrunch tray, lined with baking paper
Steps
|
1
Done
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Pre heat the oven on CONVECTION 170ºC |
|
2
Done
|
Cream the butter and sugar together until pale and fluffy. |
|
3
Done
|
Beat in the egg. |
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4
Done
|
Mix in the flour and then add the chocolate chunks and raspberry pieces. |
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5
Done
|
Place 6 walnut size spoonfuls of cookie dough well apart on the lined panacrunch tray. |
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6
Done
|
Flatten slightly with a fork. Place in the upper shelf position and bake on oven 170C for 15-20 mins |
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7
Done
|
Remove the cookie and transfer to a cooling rack to firm up. |
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8
Done
|
Repeat with the remaining cookie dough. |
