The days are getting brighter, the air is turning milder, and that first feeling of spring is starting to settle in. Perfect timing to bring a little more colour back into the kitchen!
Our freezedried raspberries add not only natural freshness and intense fruity notes to any recipe, but also an instant boost of good mood. And with Easter just around the corner, now is the ideal moment to try out new baking ideas. Whether for an Easter brunch, a sweet little gift, or simply to enjoy yourself: these cookies are quick to make, wonderfully fruity, and, thanks to our freezedried raspberries, an absolute eyecatcher.

Kokonaisaika:
20 Min
Valmisteluaika:
10 Min
Kypsennysaika:
10 Min
Annokset:
12

Ainesosat

120 g soft butter
100 g brown sugar
50 g white sugar
1 kappale egg (size M)
1 tl vanilla extract
180 g wheat flour
1 tl baking soda
1 tl baking powder
1 ripaus salt
120 g Chocolate Chips
12 g Pakastekuivatut vadelmat
1 ripaus Sea salt for topping

Sopii:

vegetaristinen

Preparation

Preheat the oven to 180°C (conventional) and line a baking tray with parchment paper.
In a bowl, cream the butter with the brown and white sugar. Add the egg and vanilla extract, then mix briefly.
Combine flour, baking soda, baking powder and salt, then add to the butter mixture. Stir until a smooth dough forms.
Fold in the chocolate chips.
Shape the dough into walnutsized balls and place them on the baking tray with enough space in between. Gently flatten each one.
Top each cookie dough ball with pieces of freezedried raspberries and sprinkle with a few sea salt flakes.
Bake for 10–12 minutes until the edges are lightly golden, while the centre remains soft. The cookies will firm up as they cool.
Let them cool and enjoy the perfect combination of chocolate, fruity raspberry and a hint of sea salt.

Lena Pfetzer

09.03.2026

kategoriassa Reseptit