Redcurrant and white choc chip cookies
Redcurrants give these chocolate chip cookies a fabulous fruity tang.
Servings: 18
Equipment
- mixing bowl
- hand held electric whisk
- sieve
- wooden spoon
- baking sheets
Ingredients
- 150 g butter (5oz) softened
- 150 g golden caster sugar (5oz)
- 1 egg
- 1 teaspoon vanilla extract
- 75 g white chocolate chunks (3oz)
- 100 g redcurrants (3½oz)
- 200 g plain flour (7oz)
- 1 teaspoon baking powder
Instructions
- Preheat the oven to 190℃ (170℃ fan)/375°F/gas mark 5. Lightly grease 2 baking sheets.
- Beat 150g (5oz) each, butter and sugar together until pale and fluffy.
- Beat in one egg and 1 teaspoon vanilla extract, then stir in 75g (3oz) chocolate and 100g (3½oz) redcurrants.
- Sift in 200g (oz) flour and 1 teaspoon baking powder and mix until well combined.
- Place round spoonfuls of the mixture onto baking trays, leaving room for the cookies to spread while baking. Shape each mound into a circle.
- Bake for 10 to 12 minutes until golden. Allow to cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Notes
Cook's Tips
- When adding the flour don't beat too hard as you want to mix the flour in without breaking all of the redcurrants.
- For neater biscuits gently shape the mounds of cookie dough on the baking sheet into circles.
- Store chocolate chunks/chips for baking in the freezer. Add to bakes cakes and cookies without defrosting will help to keep the chocolate from melting completely into the bake.
- The cookies will be slightly crisper if eaten on the day they are made but will keep for about 3 days if stored in an airtight container in a cool place.
- The cookies freeze well for up to 4 months. Defrost at room temperature for about 1 hour.