25 Mins
Medium
Raspberry and White Chocolate Cookies
Can you believe it? Lipton Ice Tea in COOKIES! Get ready to indulge in a whole new level of sweetness with our Lipton Raspberry-infused treats. Cookies are already a favorite, but adding a burst of berry goodness takes them to a whole new level. Best part? They're ready in just 10 minutes. You won't want to miss out on these unique delights!
6 tbsp Lipton Raspberry Iced Tea
240g unsalted butter
160g soft brown sugar
80g granulated sugar
2 medium eggs, whisked
330g plain or wholemeal flour
1⁄2 tsp baking powder
200g white chocolate, roughly chopped
40g freeze dried raspberries
Calories
| 174kcal | per serving |
Sugar
| 13g | 1⁄2 oz | per serving |
*Makes 30. Serving Size: 1 cookie / 40g
Featuring this Lipton Refreshment:
Method
- Heat the oven to 190c/170c fan/gas mark 5 and line 2 baking trays with parchment.
- Beat the butter and sugars together, using an electric whisk, until pale and fluffy.
- With the beaters still running, gradually pour in the whisked egg and Lipton Iced Tea Raspberry and continue to whisk until combined.
- Siftintheflourandbakingpowderandfold through, before folding through the white chocolate and freeze-dried raspberries.
- Divide the cookie dough into 30 pieces or use a tbsp measure to scoop out the dough and roll into even balls.
- Arrange the balls across the prepared baking trays, allowing space for the cookies to expand. Bake for 10 minutes until golden.
- Once out of the oven, carefully transfer to a wire rack and allow to cool.
