John Myers
Ingredients for 1 servings:
- 160 g flour
- 2 tsp baking powder
- 75 g brown sugar
- 50 g sugar
- 1 egg(s)
- 2 drops of vanilla extract
- 3 tbsp sunflower oil
- 125 g raspberries
- 125 g chocolate decoration (white drops or coarsely chopped white chocolate)
- 50 g white chocolate
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes
summer cookies with raspberries and white chocolate, approx. 12 pieces
Mix the first six ingredients in a mixing bowl. Add the oil a tablespoon at a time until a soft, crumbly dough forms. Add the raspberries and chocolate chips and knead well. Divide the dough into 12 pieces and roll into balls. Flatten them, leaving space between each piece, on a baking sheet lined with baking paper. Bake in a preheated oven at 160°C (top/bottom heat) for 10-12 minutes, until lightly browned. Cool completely on a wire rack. Melt the white chocolate in a double boiler and, using a fork or piping nozzle, pipe chocolate lattices onto the cookies.
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