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EASY Gluten Free Raspberry, White Chocolate & Lemon Cookies

Prep Time10 minutes
Cook Time11 minutes
Freezer Time (minimum)1 hour 15 minutes

Ingredients

  • 275 g Gluten Free Plain Flour
  • 120 g Stork - the block that comes in foil - see picture above
  • 110 g Light Brown Sugar - replace with caster sugar if you haven't got any - but light brown is better here!
  • 90 g Caster Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda - aka bicarbonate of soda
  • 1 Whole Egg
  • 1 Egg Yolk

Flavourings

  • 160 g White Chocolate Chips +15g extra for scattering
  • 140 g Frozen Raspberries +15g extra for scattering
  • 1/2 tsp of Lemon Flavouring

Instructions

Make the Dough

  • If you've already got your raspberries out of the freezer, put them back in! They defrost quickly and they're easier to work with whilst frozen.
  • Melt the Stork in a pan on a low temperate. Set aside.
    >Do not allow it to boil/burn!
  • Place the two types of sugar into a large mixing bowl and stir together until they're evenly mixed.
    >I use a wooden spoon/regular spoon
  • Add the melted butter to the sugar and mix until combined.
  • Add the whole egg, egg yolk and *lemon flavouring* and mix in until fully combined
    >Don't forget the lemon!! I've tried adding the lemon at various stages but its definitely easier to fully whisk it in and get an even lemon taste throughout if you add it now!
  • Add half the flour, all of the baking powder and bicarb and mix in until fully combined.
    >Wooden spoon is easiest again! You can use a balloon whisk like the pic but a spoon is easier.
  • Add the other half of the flour and mix in until fully combined.
    >There should be no white bits of flour left in the mix at this stage. If there is, keep whisking!
  • Pour in your choc chips and stir through with a spoon/spatula so they are evenly distributed.
  • Take your raspberries out of the freezer. Check there's no big lumps of raspberries stuck together & if there is, break them up.
    >Why? It makes it harder to make cookie dough balls and means you're unlikely to get perfectly circular cookies
  • Add the frozen raspberries and stir through too.
    >Stir these as little as possible as the raspberries will start to get mushy if you mix too much!
  • Cover the mixing bowl with cling film and place into the freezer for at least 30 mins
    >Don't worry if its looking quite runny at this stage - it firms up loads in the freezer! It needs to be in the freezer for long enough for it to be easy to scoop into balls.
    >You can put it in the fridge rather than the freezer, but note: (1) the raspberries will defrost and make the dough harder to work with and (2) they will need longer (probably around 1hr - until the dough is firm enough that you can shape it into balls).

Make the Cookie Dough Balls

  • Use a tablespoon/ice cream scoop to scoop out 1 golf ball sized portion of cookie dough.
    >I weigh the balls so they all cook evenly - mine are 65g each
  • Mould into a smooth-ish ball and place onto a plate/something you can put into the freezer.
    >It hasn't got to be too neat, speed is more important - the more you handle it, the messier the ball will be as the raspberries melt and go mushy!
  • Place in the freezer for a further 15 mins.
    > Longer is fine too - they can stay in the freezer for a few weeks at this stage and just take out a cookie ball when you're ready to bake it!

Bake the Cookies

  • Pre-heat your oven to 180oC (fan).
  • Whilst your own is reaching temperature, line your baking trays with baking paper.
    >Top tip: if the baking paper is flapping around in the oven, it can cause the cookies to come out in funny shapes! Cut the paper a bit bigger than the baking tray, crunch it into a small and then stretch it out. This stops it curling up!
  • Take your cookie dough balls out of the freezer. If some of the balls are a bit messy, you can reshape them into rounds now! It'll be easier whilst they've come straight out of the freezer.
  • Place a maximum of 4 cookie balls onto each baking tray and place into the oven
    >I bake 3 on 1 tray at a time - not brave enough to do 4!!! They spread out a lot whilst cooking and ideally, you don't want them touching whilst cooking.
  • Place the trays into the oven for 6 mins.
  • Remove from the oven and tap them on the sides - this is to flatten them out a bit, to make them more of a Millie's cookie rather than a chunky cookie.
  • Scatter on a few more pieces of raspberry and white chocolate chunks (optional - its just to make them look pretty!)
    The picture shows what they'll look like at this stage.
    >Are yours more raised in the middle? If your cookies have been in the freezer for hours and hours, you might need to use the back of a spoon to lightly press down on the middle of the cookie with the back of a spoon to flatten it slightly to make them look like the pic (its just like tapping the tray on the side, but a bit more aggressive !!)
  • Turn the tray around and place back into the oven for 6 mins
    >Most ovens are hotter at either the front/back so turning them gives the most even bake
  • Remove the cookies from the oven. Check they've gone nice and brown around the edges and still slightly gooey in the middle (like the pic). Leave to cool *on the tray* then EAT!!!
    >Don't try to pick them up until they're cool - they will fall apart!
    >Cooking times will vary based on your oven and how long you left them in the fridge. Just look for the browning edges and almost cooked middles. If they don't look done, return to the oven for 2 mins and check on them again.
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