White Chocolate, Raspberry and Almond Pan Cookie

White Chocolate, Raspberry and Almond Pan Cookie


For the Cookie:
  • 75g plain flour (1/2 cup +1 tsp)
  • 1 tsp baking powder
  • 75g ground almonds (3/4 cup)
  • 60g caster sugar (1/4 cup)
  • 100g salted butter (generous 1/3 cup)
  • 1 large free range egg
You will also need:
  • a handful of fresh raspberries
  • 2 TBS flaked almonds, toasted
  • 3 TBS white chocolate chips


  1. Whisk together the flour, sugar, ground almonds and baking powder.  Set aside.
  2. Heat the butter slowly over very low heat in a 10 inch skillet until it melts.  Remove from the heat and carefully whisk in the egg, whisking constantly, until it is all mixed together.  Add the dry ingredients and mix the i to combine completely.  Smooth out and return to the heat.
  3. Cook the cookie over very low heat for 10 minutes.  Press the raspberries into the surface, sprinkle over the flaked almonds and the chocolate chips.  Cover and cook for 5 minutes longer.  Remove from the heat, wipe any moisture from the lid and return it to cover the cookie and let stand for 15 minutes with the lid on before serving.
  4. Cut into wedges to serve.

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