White Chocolate Chip Blackcurrant Cookies

A stack of blackcurrant and white chocolate cookies tied up with ribbon.

5 from 1 vote

White Chocolate Chip Blackcurrant Cookies

Sweet biscuits with little caramelised bits of white chocolate which contrast wonderfully with flavoursome bursts of tart juicy berries. Crisp around the edges, soft and chewy in the middle.

Prep Time15

Cook Time10

Total Time25

Course: Snack

Cuisine: British

Keyword: biscuits, blackcurrants, cookies, quick, white chocolate

Servings: large cookies

Calories: 168kcal

Author: Choclette @ Tin and Thyme

Ingredients

115 g unsalted butter
100 g golden caster sugar (I used cardamom sugar)
80 g condensed milk
175 g self-raising flour (self-rising 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

Metric - US Customary

Instructions

Cream the butter with the sugar until very light and fluffy.
115 g unsalted butter, 100 g golden caster sugar
Beat in the condensed milk.
80 g condensed milk
Sift in the flours and stir. If the mixture is a little too stiff to stir, add a little of milk.
175 g self-raising flour (self-rising flour), 1 tbsp milk
Mix in the white chocolate chips.
75 g white chocolate
Carefully stir in the blackcurrants so they don't break up.
90 g blackcurrants
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.

Notes

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition