Ingredients
Equipment
Method
- Into a mixing bowl sift flour and baking soda to remove lumps.
- Into a stand mixer bowl add softened butter, light brown sugar, caster sugar and vanilla paste. Cream together on a medium-high speed scraping down every so often until light pale and fluffy.
- Scrape down the bowl and add in the egg, mix on a medium speed until the egg has completely incorporated.
- Scrape down the bowl, add sifted flour, baking soda and salt in ⅓ increments on a low speed until all combined. Add in the white chocolate chips, macadamia nuts and fresh raspberries, mix on low until evenly dispersed, about 30 seconds.
- Turn out dough onto a lightly floured worktop and roll into a log 30cm (12 inches) wide. Wrap in cling film, place onto a tray and into the freezer for an hour to set firm.1
- Preheat the oven to 160℃ (320℉). Line baking trays with greaseproof paper (parchment).
- Remove the log from the fridge and cut 2cm (¾ inch) wide disks, space out on to the baking trays (they will spread slightly) and into the oven for 13-16 minutes. Bake until there is a light golden brown colour.2
- Remove from the oven and quickly reshape the cookies with a cookie cutter and let cookies cool in the tray for 30 minutes or so before handling.
Notes
- To form a tight, smooth log: Place a 30x40cm piece of greaseproof paper vertically on your work surface. Position the pre-rolled dough log one-third of the way from the top. Fold the bottom two-thirds of the paper over the dough. Using a metal ruler or firm, flat edge, tuck it into the base of the shortbread log and push towards you, forcing the dough to roll tightly within the paper. Repeat this rolling motion a few times until a firm, smooth log is achieved. Keep wrapped in paper and freeze until firm.
- 2 cm wide disks will give you a 50g cookie. This is why I like to roll into a log because I can cut different thicknesses for the weight of cookie I want. Also it makes for easier storage when freezing and I don't have to use the entire log, just cut what I need and bake. If you are pressed for time roll into balls of your desired weight and place in a single layer onto a tray and into the freezer for 30 minutes and then bake. Cooking times will vary based on size and weight of the dough.
- Do not over mix the dough when adding in the flour. Simply mix on low until combined to avoid the gluten from activating, this will end up making the cookie dough tight and tough to eat when baked.