White Chocolate, Raspberry and Pistachio Cookie Pie скачать в хорошем качестве

White Chocolate, Raspberry and Pistachio Cookie Pie

White Chocolate, Rasperry and Pistachio Cookie Pie 🍪 Ingredients 70g Light Brown Sugar 30g Caster Sugar 60g Unsalted Butter, melted 1 large egg yolk ½ tsp Vanilla Extract 140g Plain Flour ½ tsp Bicarbonate of Soda ¼ tsp Salt ½ tbsp (or 5g) Cornflour 8-10g freeze dried raspberries 100g white chocolate 1 tbsp of milk (if your dough looks crumbly) 40-50g frozen raspberries (20-25g in each) 60g Pistachio Crème (30g in each) Method Whisk together sugars and melted butter until smooth Add egg yolk & vanilla extract, whisk until combined Sift in flour, bicarb, salt & cornflour. Fold until combined. Fold in white chocolate and freeze dried raspberries If your dough looks crumbly, add 1tbsp of milk and mix until it forms a dough Split your dough into 4 Press 1 x ball into each 5” ramekin Drizzle over Pistachio Creme & add frozen raspberries Flatten 1 x ball of cookie, place on top to seal everything in Preheat oven to 175°C (fan) Bake for 5-7 minutes or until the top looks golden Allow to cool before serving NOTES This recipe makes 2 x 5” Desserts I use 5” ramekins, but any similar size will work. Just be careful not to overfill your dish. And keep in mind you may need to adjust baking times Once baked, eat within 2-3 days. Or you can freeze it once baked too.