Colourful raspberries and strawberries add a yummy fruit twist to classic chocolatey cookies
160g light brown soft sugar
1 small egg
125g strawberries, finely chopped
125g raspberries, chopped
250g plain flour
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.