Raspberry white chocolate cookie, hazelnut praline

Ingredients

220g  flour
1 tsp  bicarbonate of soda
1/4 tsp  salt
110g  soft light brown sugar
70g  caster sugar
110g  unsalted butter
1  egg
100g  Valrhona raspberry chocolate
200g  Valrhona praline
50g  pistachio, toasted
50g  macadamia, toasted

Toppings (optional)

300g  cranberry gel
50g  melted Oplays Valrhona
50g  freeze-dried raspberries
1  gold leaf sheet
50g  extra nuts

Method

Start by placing your praline onto a lined tray with a spoon or a piping bag. Then place one piece of raspberry chocolate on each one and place in the freezer.

Cream the butter and sugar together until light and fluffy. Add the flour, salt, bi carbonate, eggs and toasted nuts.

Roll the dough into 30g balls, then place onto a line tray and flatten each one.

Remove your frozen praline chocolates from the freezer and place on top of each cookie ball. Take another cookie ball and place on the top pressing down all the edges.

Bake the cookies at 180ºC for 10 minutes, then remove from oven and place a raspberry chocolate on top of each one. Place back in the oven for one more minute to slightly melt.

Remove from the oven and leave to cool slightly. If you want to add optional toppings, top with chocolate, cranberry gel, more toasted nuts, freeze dried raspberries or gold leaf.