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Desserts
Chocolate Cream Basket Cookies with Raspberries
Delicate shortbread baskets filled with silky chocolate cream and topped with fresh raspberries—perfect with tea.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
For the dough, cube your cold butter and mix it with flour, sugar, baking powder, and salt until you get a crumbly texture.
2
Add an egg and knead until you have a smooth, elastic dough. Pop it in the fridge for 10-15 minutes.
3
Roll out the dough thin, cut circles with a cookie cutter, and place them on an inverted muffin tin.
4
Prick with a fork and bake in a preheated 170°C oven for about 12-15 minutes until golden brown.
5
For the cream, heat the heavy cream until hot, pour it over the chocolate, blend it smooth, and let it cool slightly.
6
Fill the baked baskets with the chocolate cream and top with fresh raspberries.
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