Raspberry cookies

Ingredients for 1 servings:

• 200 g white chocolate
• 275 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 175 g butter
• 100 g sugar
• 100 g brown sugar
• 2 eggs
• 1 tbsp vanilla sugar
• 2 tbsp milk
• 125 g raspberries, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

with fresh raspberries

Roughly chop the chocolate and mix with the flour, salt, and baking powder. Slowly melt the butter and add both types of sugar, dissolving it slowly in the butter. Stir the mixture well and watch it so the sugar doesn’t caramelize. Let it cool slightly. Add the eggs, vanilla sugar, and milk to the mixture and mix well. Add everything to the flour mixture and mix well. Fold in the raspberries; they can fall apart (otherwise the cookies will become mushy later if the berries are left whole). Using 2 teaspoons, drop the dough in portions onto a baking sheet lined with baking paper. Be careful to leave plenty of space between them, as the cookies will spread quite a bit! Preheat the oven to 190°C (top/bottom heat) and bake the raspberry cookies for about 10 minutes. The edges should be crispy. After the cookies have cooled, dry them again in the oven at 100°C (212°F) for about 20 minutes until they are light brown and crispy. The drying process can also be postponed until the following day. This may make it easier to assess the consistency of the cookies.