In Winter it is always a problem getting fresh fruit and berries. Many stores just don’t sell them and the ones that do are f***ing expensive. Excuse my French ;)) So what can you do to skip the high prices and stuff that has been traveling all around the globe to get into your shopping basket?
You can use frozen fruits and berries. The quality is good normally, but the consistency of berries can be quite off sometimes when defrosted. So what else? Freeze-dried! You might ask if the cake consistency of those freeze-dried berries is not completely absolutely totally off. Well yes. I would not call it fruits or berries anymore. Things maybe. But full flavor in a tiny thing. Similar to herbs ;)
Well… I always tell you to use ingredients that are easy to get – the basics. This time you can forget all of that ;) Unfortunately, these kind of freeze-dried raspberries are not that easy to find – not many supermarkets sell them. It is easy to find them online, though. In the U.S., on the other hand, you can get them in many stores. Anyways – I wanted to see what you can do with them, so I got some and made… cookies :) The result is quite delicious. So if you ever can get hold of freeze-dried fruits or berries – you should try. Really.
INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) brown sugar
1/2 cup (100g) sugar
1 large egg
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3.5 oz. (100g) white chocolate, chopped
1 oz. (30g) dried raspberries
For the decoration:
1.7 oz. (50g) white chocolate, melted
some dried raspberries
Für den Teig:
120g Butter
100g brauner Zucker
100g Zucker
1 Ei (L)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1/2 TL Natron
1/2 TL Salz
100g weiße Schokolade, gehackt
30g gefriergetrocknete Himbeeren
Für die Dekoration:
50g weiße Schokolade, geschmolzen
ein paar gefriergetrocknete Himbeeren
DIRECTIONS / ZUBEREITUNG
2. Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and raspberries and place the dough in the fridge for at least 1 hour.
3. Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
4. Melt the chocolate and chop the raspberries for the decoration. Brush the cookies on one side with the chocolate and sprinkle with some raspberrie pieces. Let dry completely.
2. Die abgekühlte, geschmolzene Butter mit den beiden Zuckersorten in einer großen Schüssel hell und luftig aufschlagen – etwa 2-3 Minuten. Das Ei und den Vanille Extrakt zugeben und gut unterrühren. Das Mehl mit Natron und Salz vermischen und zur Schüssel zugeben. Alles kurz auf niedrigster Stufe verrühren. Die weiße Schokolade und Himbeeren unterheben und dann den Teig für mindestens 1 Stunde in den Kühlschrank stellen.
3. Den Ofen auf 160°C (325°F) vorheizen. Ein Backblech mit Backpapier auslegen. Kleine Teigportionen (etwa je 2 Eßlöffel) mit genügend Abstand zueinander auf das Blech setzen und dann für 17-19 Minuten backen – die Ränder der Cookies sollten etwas Farbe bekommen. Aus dem Ofen nehmen und auf dem Blech etwas abkühlen lassen, und dann auf einem Kuchengitter komplett auskühlen lassen.
4. Die Schokolade für die Dekoration schmelzen, die Himbeeren hacken. Die Cookies dann auf einer Seite mit der Schokolade einstreichen und Himbeerstückchen daraufstreuen. Komplett trocknen lassen.
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Here is a version of the recipe you can print easily.
Print
Raspberry White Chocolate Cookies
- Prep Time: 15
- Cook Time: 19
- Total Time: 100
- Yield: 16 1x
Ingredients
For the dough
- 1/2 cup (120g) butter
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3.5 oz. (100g) white chocolate, chopped
- 1 oz. (30g) dried raspberries
For the decoration
- 1.7 oz. (50g) white chocolate, melted
- some dried raspberries
Instructions
- Melt the butter in the microwave and let cool down a bit. Chop the white chocolate coarsely and set aside. Chop the dried raspberries and set aside.
- Add the cooled melted butter with the sugars to a large bowl and mix on high speed until light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking soda and salt and add to the bowl – mix until just combined. Fold in the white chocolate and raspberries and place the dough in the fridge for at least 1 hour.
- Preheat the oven to 325˚F (160°C). Line a baking sheet with baking parchment. Place dough portions (about 2 tablespoons each) with enough space in between on the baking sheet and bake for 17-19 minutes – the edges should have gotten some color. Take out of the oven, let cool down on the baking sheet until you can move them, then let cool down completely on a wire rack.
- Melt the chocolate and chop the raspberries for the decoration. Brush the cookies on one side with the chocolate and sprinkle with some raspberrie pieces. Let dry completely.
Notes
- Enjoy baking!
