White Chocolate & Raspberry Biscuits

• 1large egg
• 300 gplain flour, sifted
• ½ tspsalt
• 100 gcaster sugar
• 100 gsoft brown sugar
• 175 gunsalted butter, softened
• 1 tspbicarbonate of soda
• 1 tspvanilla extract
• 200 gwhite chocolate, chopped, 40 g reserved for the tops
• 40 gfreeze-dried raspberries, crushed

Method

1. 1Before baking, heat the oven to 180°C fan (200°C conventional) and line two baking sheets with baking paper.
2. 2Cream the softened butter with both sugars for 3–4 minutes until pale, fluffy and noticeably lighter in colour. Beat in the egg and vanilla until smooth and glossy.
3. 3Sift the flour, bicarbonate of soda and salt over the bowl and fold through until just combined; stop the moment you can't see any dry flour. Stir through 160 g of the white chocolate chunks and crushed freeze-dried raspberries, leaving a few bigger chocolate pieces for pockets of melt.
4. 4Chill the dough for 30 minutes until firm. The cold dough spreads more slowly, giving golden edges and a chewy centre.
5. 5Divide into 18 equal portions, about 55 g each. Roll into balls and set nine on each tray, leaving at least 5 cm between them. Press the reserved 40 g chocolate into the tops.
6. 6Bake for 10–12 minutes per tray, until the edges are set and golden but the centres still look soft. Bake in two batches if both trays cannot fit with room for air to circulate.
7. 7Leave on the trays for 5 minutes, then transfer carefully to a rack and cool for about 15 minutes more. Store in an airtight tin for up to 3 days.

Per serving

kcal

239

protein

3.1g

fibre

0.8g

carbs

30.3g

fat

11.7g