Raspberry & White Chocolate Cookie

Makes: 1 Serving
Prep Time: 10 mins
Cooking Time: 12 mins

Ingredients

Instructions

Preheat the oven to 180C fan/200C/400F/Gas Mark 6

Prepare a baking tray by lining it with a piece of grease proof paper.

In a small bowl mix flour and baking soda.

In another bowl cream together butter and sugars. Add the vanilla and stir.

Now add the dry mixture to the wet and combine as much as possible.

Chop 4g of white chocolate into really small pieces.

Add the 2 raspberries, chopped chocolate, and oats to the mixture and mash until a dough forms.

Roll with your hands into a ball and place on baking sheet.

Press down to make a round 1 cm thick disc.

Chop up another 4g of chocolate, into chunkier pieces this time, and push them into the top along with another three whole raspberries. (you can chop these too if you like but I haven’t tried doing this)

Bake for 11-12 mins.

Leave to cool slightly and transfer to a cooling rack until completely cooled.