Raspberry & Coconut Ripple Cookie
An Original Recipe by Lorraine Elliott
Preparation time: 15 minutes plus 15 minutes fridge time
Cooking time: 18 minutes
Makes: 6 oversized cookies
- 150g/5ozs. cake flour*
- 3/4 teaspoon baking powder
- Fat pinch fine salt
- 60g/2ozs butter, softened
- 165g/5.8ozs caster or superfine sugar
- 30ml/1floz milk
- 1 teaspoon raspberry flavouring
- 1/2 teaspoon vanilla bean paste
- A few drops of pink and red food colouring
- 20g/0.7ozs egg white
- 15g/0.5oz shredded coconut
- 100g/3.5ozs frozen raspberries, roughly chopped
- 2 tablespoons white sugar to roll, extra
Cake flour can be bought at the supermarket. You can also make it at home. To make 1 cup/150g/5.2ozs of cake flour replace 2 tablespoons of plain all purpose flour with cornflour/fine cornstarch and whisk well. I usually mix up a big batch of this and keep it in a container ready for baking cakes as it produces a softer texture.
Step 1 - Whisk the flour, baking powder and salt together in a jug or bowl and set aside. Beat the butter and sugar together in an electric mixer until soft and pale. Add the milk, raspberry flavouring, vanilla and a couple of little drops of food colouring and beat to combine. Then add the egg white and mix. Add in the flour mix and beat on low speed until just combined. Stir in the coconut and then the raspberries. Scoop into balls and place on a plate in the fridge for 15 minutes.
Step 2 -While the dough is resting, preheat oven to 160C/320 fan forced or 180C/350F without a fan and arrange your rack to be on the middle of the oven. Line 2 trays with parchment. Place 3 dough balls on one baking sheet (they spread to be around 10cm/4inches) and sprinkle with a teaspoon of sugar and bake for 15-18 minutes. Cool on the tray. Bake the second batch of the cookies in the same way.