Description
These tender, melt-in-your-mouth biscuits combine creamy white chocolate with the bright acidity of fresh raspberries for an elegant, bakery-style cookie. A perfect balance of indulgence and simplicity.
Ingredients
175g unsalted butter, solid at room temperature
200g caster sugar
250g white chocolate callets (80-85% milk fat)
1 tsp pure vanilla extract
200g all-purpose flour
Almond extract (optional, to taste)
150g fresh raspberries (preserved with a light dusting of flour, if needed)
Pinch of salt
Instructions
Preheat oven to 350°F (175°C)
In a mixing bowl, combine half of the flour with white chocolate callets and a pinch of salt, mixing to lightly coat the chocolate.
Add unsalted butter and caster sugar to the bowl. Use a stand mixer or hands to incorporate until coarse crumb forms.
Beat in the vanilla and almond extract (if using) and remaining flour, blending until just combined.
Fold in the fresh raspberries gently to maintain their texture and color.
Chill dough for 1 hour.
Portion small scoops of dough onto a baking sheet, space evenly apart.
Bake for 12 minutes or until lightly golden around the edges.
Allow to cool for 10 minutes before transferring to a wire rack.
Notes
To preserve raspberry integrity, you can toss them lightly in a bit of flour before adding to the dough.
Wrap cooled biscuits in airtight containers to maintain freshness for up to 3 days.
For an elegant presentation, wrap individual cookies in cellophane with a satin ribbon for events or gifting.
- Prep Time: 30
- Cook Time: 12
- Category: Dessert
- Method: Baking
- Cuisine: Modern European
Nutrition
- Serving Size: 1 biscuit
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg