- 220 g Küchenmeister Wheat Flour T405
- 1 tsp. baking powder
- pinch of salt
- 140 g soft butter
- 300 g sugar
- 1 egg
- 1 tsp. vanilla extract
- 125 g fresh raspberries
- 175 g white chocolate
- 75 g whipping chream
- 2 tbsp. sugar
Preheat oven to 175 ° C (convection). Line two baking sheets with parchment paper.
Mix together the flour, baking powder and salt.
In a large mixing bowl cream together the butter and sugar. Add the egg and vanilla extract and stir until smooth. Slowly add the flour mixture, mixing until well combined.
Using a tablespoon place 8-10 scoops of cookie dough on the baking sheets, leaving 4 cm between each cookies. Bake for 4 minutes. Take the cookies out of the oven; flatten the cookies with a spoon then bake for another 4-6 minutes. Remove the cookies along with the baking paper to a wire cooling rack and leave to cool completely.
For the filling, purée the raspberries with 2 tbsp. of sugar. Press through a sieve and discard the seeds. Melt the white chocolate over a double boiler and remove from the stove. Slowly add the cream to the melted white chocolate. Now slowly add the puréed raspberries to the chocolate-cream mixture and stir until well combined. Refrigerate for 45 minutes.
Spread the flat undersides of the cookies with the raspberry cream and place another cookie on top.