When I first wrote this recipe I intended to make white chocolate and cranberry cookies, however at the supermarket there were no dried cranberries to be found. I happened upon the freeze dried raspberries and decided to give them a try – I was more than happy with the results. When baking these cookies take great care as they do cook extremely quickly, it is worth loitering near to the oven whilst they are cooking so that you can catch them before they burn.
- 100g butter
- 100g brown sugar
- 1tbsp golden syrup
- 1 egg
- 1 tsp vanilla paste
- 75g oats
- 60g plain flour
- 20g desiccated coconut
- 1/4 tsp bicarbonate of soda
- pinch of salt
- 75g white chocolate chunks
- a sprinkle of freeze dried raspberries (or 50g dried cranberries, chopped)
- 15g sunflower seeds
- 15g pumpkin seeds
1. Cream together the butter, sugar and golden syrup. Beat in the egg and vanilla paste.
2. Mix in the oats, flour, coconut, bicarbonate of soda and salt. Stir through the chocolate, raspberries, sunflower seeds and pumpkin seeds.
3. Roll the mixture into small balls and place on baking sheets lined with baking paper, flatten them slightly. Make sure that you leave a good amount of space between the cookies as they do spread during cooking.
4. Bake in a preheated oven 180c for about 8-10 minutes, however be careful as this may well be different in different ovens.
5. Once cooked, leave to cool on the baking sheet for a few minutes before moving or they will fall to pieces.