Raspberry white chocolate jam cookies

If Millie's Cookies and Jammy Dodgers had a love child, these raspberry and white chocolate cookies would be their babies. 

These jam cookies have the perfect soft but crisp exterior with a sweet raspberry and chocolate centre. To make 12 delicious, follow this simple recipe.

125g butter
225g golden caster sugar
1 egg
1tsp vanilla extract
225g self-raising flour
½tsp salt
250g bar of white chocolate, chopped into small pieces
Jar of Hotel Chocolat's white chocolate and raspberry jam

1) Preheat the oven at 180°C

2). Mix the butter and sugar together, once creamed, combine in the egg and vanilla

3). Sift in the flour and salt, next add in 150g of the chopped white chocolate

4). Roll into a long, thick sausage shape and cover in cling film. Place into the fridge for 30 minutes to chill

5). Once chilled, unwrap your cookie dough and slice into 1-2cm thick cookies

6). Place them onto a lined baking tray and with a teaspoon push into the centre of each cookie to create a dip. Then place a blob (technical term) of jam into each centre with a couple white chocolate pieces

7).  Bake for 7 minutes or until the cookies are golden and just setting. Feel free to leave for 10 minutes or longer if you'd like them to be slightly harder

8). Leave to cool on a rack or serve hot – just be careful as the jam and white chocolate is very hot!

These cookies store really well and can last up to a week in an airtight container – that's if you've got the willpower! Enjoy.

For more cookie/biscuit recipes click here or here. 

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