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Digital Subscriptions > Food Heaven > issue80 > BISCUIT HEAVEN

BISCUIT HEAVEN

Bite-size bakes to enjoy with coffee!

WE LOVE… BISCUIT FRIES pg53 // ALMOND SPICE COOKIES pg54 // ANISE BISCOTTI pg55

White chocolate & raspberry cookies

By Jane’s Patisserie (www.janespatisserie.com)

MAKES 20

300g (10½oz) plain flour

½ tsp bicarbonate of soda

½ tsp salt

1 tbsp cornflour

115g (4oz) unsalted butter/Stork

100g (3½oz) brown sugar

100g (3½oz) granulated sugar

1 large free-range egg

½ tsp vanilla extract

15g (½oz) freeze-dried raspberries

250g (9oz) white chocolate chips

1 Preheat the oven to 180ºC/Gas Mark 4 and line two or three large baking trays with parchment paper. Set aside.

2 Whisk the plain flour, bicarbonate of soda, salt and cornflour together in a bowl, then set aside.

3 Melt your butter carefully, then add to a bowl. Add in the sugars and whisk the mixture together for 2 minutes. (I used my electric whisk, if whisking by hand, whisk for 3 minutes).

4 Add in the vanilla and egg and whisk again until combined. Add the flour mixture, raspberries and chocolate chips. Beat until the ingredients are evenly distributed and a cookie dough is formed.

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About Food Heaven

The new issue of Baking Heaven has all the indulgent recipes you need to wow your guests and ensure your party goes off with a bang! From showstoppers to simple bakes with just five ingredients, there’s something for the whole family. We show you step-by-step how to create an apple & walnut bundt cake with a sticky caramel drizzle, plus find out how to make a basic brioche dough and transform it into a delicious cinnamon roll brioche to share. Read our ultimate guide to nut butters and learn how to make them at home, plus be inspired by stunning Middle-Eastern desserts. Make sure your enter our competition to win one of three Silverwood Star Baker sets worth £110, too!