I’ve already confessed most of my food obsessions – cake (obv.), dumplings, soup, tomato, peach…
But there’s still one I haven’t quite come around to talking about just yet…
So here it is – the admission of my unconditional love for Sainsbury’s white chocolate and raspberry cookies.
Crispy edges, soft and buttery middle, big chunks of milky white chocolate and bursts of tart raspberry – what’s no to love?
Except of course for the more than obscure ingredient list.
Nothing a quick update to my trusty go-to cookie recipe couldn’t fix though!
The perfect combination of crunchy, chewy & gooey, big chunks of chocolate and tangy raspberry with none of the nasties… Those raspberry & white chocolate cookies are possibly even better than the original!
Absolutely perfect if people suddenly decide to pop round for a cuppa. You can whip them up in a few minutes, pretend you slaved away in the kitchen for hours and get all the cookie points!
Seriously, get this recipe under your belt & you’ll never want a store bought cookie again – sorry Sainsbury’s!
Pile them high and serve with a mug of something warming and delicious!
They’ll keep in a tin for about a week but they’re berry addictive so good luck with that!
I’m a bit of a cookbook addict. I spend hours browsing through any I can put my hands one, be it in Waterstones, my GP waiting room or the comfort of my grandma’s home.
Trying out new recipes and seeing how they measure up to my current favourites is something I find terribly exciting.
For that reason, there are very few recipes I’ve sworn allegiance to. But it’s no secret I made an exception for the best brownies’ recipe of all times.
This recipe truly is perfect: it’s easy and quick to make, there’s almost no dishes to clean and you get the densest, moistest, perfect brownies at the end of it.
Unfortunately, all this perfection doesn’t prevent me from experimenting and wanting to change things up a little from time to time, and last week, the idea of matcha and white chocolate blondies simply wouldn’t get out of my head and I knew I had to give my favourite recipe a re-vamp.
And once again, the recipe proved itself to be perfect in every way.
White chocolate matcha blondies (serves 6-8)
You’ll need: 70g self-raising flour, 130g of sugar, 120g of soft butter, 2 big eggs, 200g of white chocolate, 3 teaspoons of matcha powder, 1 teaspoon of vanilla powder.In a mixing bowl, combine the butter and the sugar and whisk until smooth and well combined.Crack in the eggs and mix. Add the flour, the matcha powder and the vanilla powder and mix thoughroughly. Melt the white chocolate (I’m lazy so I do this in the microwave) and add it to your cake batter and whisk once again.
Pour the batter into a buttered and flour tin and bake for about 35 minutes at 150°C. Let your blondies cool down completely before cutting them into squares.
Add some berries on the side (both the colour and flavour contrast make that combination a winner!) and try not to eat it all in one go (I dare you!)