Raspberry and Strawberry cookies

Raspberry and Strawberry cookies

Colourful raspberries and strawberries add a yummy fruit twist to classic chocolatey cookies

raspbery and strawberry cookieTime: 45 mins (incl. cooling).
Makes: 20

Ingredients:

150g salted butter, plus extra for greasing
160g light brown soft sugar
1 small egg
125g strawberries, finely chopped
125g raspberries, chopped
250g plain flour
½ teaspoon bicarbonate of soda
Pinch of sea salt
100g dark chocolate, broken into small pieces

Method:

1) Preheat the oven to 190°C, fan 170°C, gas mark 5. In a large bowl, cream the butter and sugar together with the back of a wooden spoon, for 2 minutes until light and fluffy. Break in the egg, strawberries and raspberries, and beat until combined.
2) Sift the plain flour and bicarbonate of soda into a separate mixing bowl and mix in the salt and chocolate, then stir into the butter mixture until combined totally. Spoon equal portions of the mixture (about a heaped dessert-spoon) onto two greased baking trays, allowing space for the biscuits to spread whilst cooking.
3)Bake for 15-20 minutes until lightly golden, swapping the trays over in the oven, if they are on different shelves. Allow to cool for 5 minutes, then transfer to a cooling rack.

AVA Tip: After washing the strawberries and raspberries, make sure they are dry, before you chop and add to the mixture, by dabbing them with kitchen roll.

Nutrition per cookie: Calories 169, Total Fat, 8.4g, Saturated Fat 4.9g, Sugar 11g, Salt 0.1g.

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“Our technical team has between us all, an incredible 145 years of experience in soft fruit, which shows our dedication, depth of knowledge and passion for our crops!” David Cuthbert, Technical and Development Director, ASF

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