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White Chocolate Skillet Cookie & Raspberry Coulis
White Chocolate Skillet Cookie & Raspberry Coulis

Before you jump to White Chocolate Skillet Cookie & Raspberry Coulis recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Daily Life.

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To see results, it is definitely not a requirement to drastically alter your eating habits. It’s not a bad idea if you want to make major changes, but the most vital thing is to step by step switch to making healthier eating choices. Soon enough, you will see that you actually prefer to eat healthy foods after you have eaten that way for some time. As you stick to your habit of eating healthier foods, you will see that you will not want to eat the old diet.

Obviously, it’s not at all hard to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to white chocolate skillet cookie & raspberry coulis recipe. To make white chocolate skillet cookie & raspberry coulis you need 13 ingredients and 9 steps. Here is how you cook that.

  1. Provide White Chocolate Cookie
  2. Take 65 g butter
  3. Take 90 g caster sugar
  4. Provide 30 g dark brown sugar
  5. Get 1/2 egg
  6. Use 1 tsp vanilla extract
  7. You need 110 g self raising flour
  8. Prepare pinch salt
  9. Get 100 g chocolate chips
  10. Provide Raspberry Coulis
  11. Get 100 g raspberries
  12. Use 1/2 juice of lemon
  13. Use 1/2 tbsp icing sugar
  1. Preheat the oven to 165°C (fan)
  2. Cream butter and sugar together in a large bowl
  3. Whisk the egg together with the vanilla extract and mix into the creamed butter
  4. Add the sifted flour and salt and mix until fully incorporated
  5. Break the chocolate into chunks and then stir through the cookie dough
  6. Line a 20cm skillet pan with baking paper and spread the cookie dough evenly on top
  7. Place in the oven for 25 mins, I recommend eating straight away when it is still warm
  8. Add raspberries, lemon juice and icing sugar to a saucepan and place over a high heat bringing to the boil and then reducing to a simmer
  9. Once thickened a little pass through a sieve for a smooth coulis

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