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Baking
Chocolate-Cream Basket Cookies with Raspberries
Crispy buttery shortbread baskets filled with silky white chocolate cream and fresh raspberries—the perfect tea-time treat.
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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
Cut cold butter into cubes and combine with flour, sugar, baking powder, and salt. Mix until you get a breadcrumb texture.
2
Add the egg and knead until you have a smooth, elastic dough. Refrigerate for 10-15 minutes.
3
Roll out the dough thin, cut rounds 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.
5
Heat the cream until hot, pour over the chocolate, blend until smooth, and let cool slightly.
6
Fill the cooled baskets with the chocolate cream and top with fresh raspberries.
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