Sweet biscuits with little caramelised bits of white chocolate which contrast wonderfully with flavoursome bursts of tart juicy berries. These white chocolate chip blackcurrant cookies are a true taste sensation.
When I set blackcurrants as this month’s We Should Cocoa challenge, I had vague thoughts of making my mother’s blackcurrant buckle recipe. Neither of us have actually made this in more years than I care to remember, but it has lived on in my memory as a good one. A bit of adaptation in my usual way to include chocolate would have been a cinch.
However, although I remembered to raid my mother’s blackcurrant bushes on my last visit there, I sadly forgot to raid her pile of recipe scraps for the neglected Buckle. All was by no means lost however, I did have something else in mind – two in fact.
One of the many surprise presents I received from CT on my birthday was a copy of Biscuits by Miranda Gore Brown, she of Great British Bake Off fame (1st series). This now sits in pride of place on my bedside table and forms my bedtime reading, giving me plenty of sweet things to dream about.
White Chocolate Chip Blackcurrant Cookies
When I first looked at the book, it just happened to open randomly on a recipe for blackcurrant and white chocolate biscuits. Well really, how could I ignore that sign? The other idea I had was for blackcurrant ice-cream and frankly, that could wait for another day.
I adapted the recipe, of course and only made half the quantity given in Miranda’s recipe, which was for sixteen biscuits. All I can say is, I’d be delighted to be invited around to her house for tea. Turned out my half recipe produced fifteen large biscuits. I can only assume hers are absolutely ginormous.
As well as rounding up the odd measures that halving the recipe entailed, I reduced the sugar slightly and used my usual half wholemeal flour mix. I also added a drop of milk as the mixture was quite stiff to mix.
The biscuits spread quite dramatically, so do place them well apart on your baking tray. I didn’t and rather annoyingly, they all merged together. Whilst this doesn’t affect the taste and texture, it does make them look a bit messy.
These blackcurrant and white chocolate cookies are crisp on the outside and wonderfully soft and chewy on the inside. They’re more what I would term cookies rather than biscuits. Oh my, but they taste good. Sweet biscuits with little caramelised bits of white chocolate which contrast wonderfully with flavoursome bursts of tart juicy berries. A true taste sensation.
Other Cookies You Might Like
- Chinese walnut cookies
- Coffee chocolate chip cookies
- Crunchy peanut butter cookies
- Marshmallow fluff cookies
- Spelt snickerdoodles
- Vanilla almond cookies (vegan)
Keep in Touch
Thanks for visiting Tin and Thyme. If you bake these white chocolate chip blackcurrant cookies, I’d love to hear about it in the comments below. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like even blackcurrant recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Blackcurrant Cookies. PIN IT.
Blackcurrant Cookies – The Recipe
White Chocolate Chip Blackcurrant Cookies
- 115 g unsalted butter
- 100 g golden caster sugar (I used cardamom sugar)
- 80 g condensed milk
- 175 g self-raising flour half wholemeal and half plain white
- 1 tbsp milk – if needed
- 75 g white chocolate – chopped (I use Green & Black’s)
- 90 g blackcurrants
- Cream the butter with the sugar until very light and fluffy.
- Beat in the condensed milk.
- Sift in the flours and stir. If the mixture is a little too stiff to stir, add a little of milk.
- Mix in the white chocolate chips.
- Carefully stir in the blackcurrants so they don’t break up.
- Spoon 15 large dollops on a tray covered with baking paper or a silicone mat.
- Bake in a preheated oven 180℃ (350℉, Gas 4) for 10 minutes, at which point the biscuits should be golden and crisp around the edges.
- Leave on the tray for ten minutes then transfer to a wire rack to cool completely.
So, although these blackcurrant and white chocolate cookies were made primarily for We Should Cocoa, they happen to fulfil the criteria for several other blog challenges. So I am also entering them into the following:
Alpha Bakes – a monthly challenge run by The More Than Occasional Baker and Caroline Makes. The randomly generated number this month comes from Caroline and is W for White chocolate.
Made with Love Mondays – a weekly challenge set by Javelin Warrior’s Cookin w/Luv to make something completely from scratch.
Simple & In Season – a monthly challenge created by Ren of Fabulicious Food.
Bookmarked Recipes – a monthly challenge run by Jac of Tinned Tomatoes, but originally created by Ruth’s Kitchen Experiments to make something you’ve bookmarked from a book, magazine or online.