Strawberry and raspberry cookies

Colourful strawberries and raspberries add a yummy fruit twist to classic chocolatey cookies.

Serves: Makes 20

Preparation time:  5 minutes

Cooking time:  20 minutes

Cooling time: 20 minutes

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You will need

  • 150g salted butter, plus extra for greasing
  • 160g light brown soft sugar
  • 1 small egg
  • 125g strawberries, finely chopped
  • 125g raspberries, chopped
  • 250g plain flour
  • ½ teaspoon bicarbonate of soda
  • Pinch of sea salt
  • 100g dark chocolate, broken into small pieces
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Recipe Information

Step by step guide to making Strawberry and raspberry cookies

  1. Preheat the oven to 190°C, fan 170°C, gas mark 5. In a large bowl, cream the butter and sugar together with the back of a wooden spoon, for 2 minutes until light and fluffy. Break in the egg, strawberries and raspberries (see cook's tip tip below), and beat until combined.
  2. Sift the plain flour and bicarbonate of soda into a separate mixing bowl and mix in the salt and chocolate, then stir into the butter mixture until combined totally. Spoon equal portions of the mixture (about a heaped dessertspoon) onto two greased baking trays, allowing space for the biscuits to spread whilst cooking.
  3. Bake for 15-20 minutes until lightly golden, swapping the trays over in the oven if they are on different shelves. Allow to cool for 5 minutes, then transfer to a cooling rack.

Cook's tip: After washing the strawberries and raspberries, make sure they are dry, before you chop and add to the mixture, by dabbing them with kitchen roll.

*All information included in this recipe has been provided by Angus Soft Fruits.

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Nutritional information for Strawberry and raspberry cookies

Nutritional information for Strawberry and raspberry cookies

Nutrition type per serving
Calories 169 kcal
Total Fat 8.4g
Saturated Fat 4.9g
Salt 0.1g
Sugar 11g
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