RASPBERRY COOKIES WITH WHITE CHOCOLATE #cookies #Recipe #food #raspberry #chocolate #sweet #tasty #fy #fyp #foryou #foryoupage COOKIE DOUGH 3 eggs (medium) 75 g white caster sugar 8 g vanilla sugar (1 sachet) 175 ml sunflower oil 100 ml milk 12 g baking powder 375 g flour (all-purpose flour) 150 g white chocolate 100 g raspberries MILK MIXTURE 150 g condensed milk 100 ml milk RASPBERRY MIXTURE 75 g raspberries 35 g granulated sugar EXTRA 250 g white chocolate Chop the white chocolate into small pieces. Break the eggs into a bowl. Add the vanilla sugar and white caster sugar. Mix until smooth. Add the sunflower oil and mix well. Add the milk and mix again. Add baking powder and flour, and fold until combined. Add the chopped white chocolate and mix well. Add the raspberries and fold them into the cookie dough. Spread the cookie dough evenly in a baking pan lined with parchment paper. Use a sheet of plastic wrap as a tool and press it down firmly. Place the raspberry cookie in a preheated oven at 175 °C. Bake for 20-28 minutes. Keep an eye on the baking time, as each oven works differently. In a bowl, combine the condensed milk with milk. Mix well until smooth. Pour the milk mixture over the raspberry cookie. Poke it with a toothpick and let the milk mixture soak in well. In a skillet over medium-high heat, combine the raspberries with sugar. Bring the mixture to a boil and let it simmer for 5-7 minutes. Stir regularly. Take a bowl and place a sieve on top. Add the raspberry mixture and press it down well with a spatula or spoon to leave the seeds behind. Let it cool and transfer the raspberry mixture to a piping bag. Melt the white chocolate using a double boiler. Pour the white chocolate evenly over the raspberry cookie. Pipe dots of the raspberry mixture on top and run a toothpick through them. Allow the topping of the raspberry cookie to set and to become firm. - @kookmutsjes