Ingredients
for the Cookie Dough
3 eggs (medium)
75 g white caster sugar
8 g vanilla sugar (1 sachet)
175 ml sunflower oil
100 ml milk
12 g baking powder
375g flour (all purpose flour)
150 g white chocolate, chopped
100 g raspberries
for the Milk Mixture
150 g condensed milk
100 ml milk
for the Raspberry Mixture
75 g raspberries
35 g granulated sugar
for the Extra
250 g white chocolate (for melting)
Directions
Step 1
👨🍳 1) Prepare the Cookie Dough: In a mixing bowl, whisk eggs, vanilla sugar, and white caster sugar until smooth. Add sunflower oil and blend well. Pour in the milk, then add baking powder and flour. Fold until combined. Mix in chopped white chocolate and raspberries into the dough.
Step 2
👨🍳 2) Bake the Raspberry Cookies: Spread the cookie dough evenly in a parchment-lined baking pan. Press it down firmly. Bake in a preheated oven at 175°C for 20-28 minutes until golden. Monitor as oven times may vary.
Step 3
👨🍳 3) Add Milk Mixture and Raspberry Sauce: Combine condensed milk and milk in a bowl. Pour this mixture over the baked raspberry cookie, allowing it to soak in. Simmer raspberries and sugar in a skillet. Strain to remove seeds, transfer the sauce to a piping bag, and let it cool.
Step 4
👨🍳 4) Melt White Chocolate: Melt the white chocolate using a double boiler or microwave.
Step 5
👨🍳 5) Drizzle with White Chocolate: Drizzle the melted white chocolate over the prepared raspberry cookies.
