Ruby Cookie

Cream the butter, two sugars, salt, bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed.

Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides.

Add the flour, yoghurt powder and the two chocolate varieties. chocolates and beat slowly until it is all incorporated.
Add the fresh raspberries and briefly mix again to combine before removing from the machine.

W2 and ruby - buttons or chopped into small pieces

1. Use lightly floured hands and accurate scales to weigh 75g balls of dough. Roll these into balls and reserve on a tray and refrigerate. Any remaining quantity of dough should be evenly distributed amongst the other balls of dough.
2. Preheat the oven to 180°C and place cookie balls onto a baking tray lined with paper, I suggest cooking 6 – 8 cookies at a time depending on the size of your oven or trays.
3. Bake for 17 minutes and remove from the oven. Press each cookie down gently with a weight such as the base of a saucepan, don’t squash completely, just gently flatten.
4. Add the remaining ruby chocolate pieces or buttons onto the surface of the warm cookies as desired and place them back into the oven for 30 seconds to melt.
5. Remove the cookies and allow to cool on the tray for two minutes before using a metal slice or palette knife to lift each cookie onto a wire rack. Allow them to cool for a further 5 minutes before adding the freeze-dried raspberries.