Todd had his pre-op assessment at the hospital today for his hernia operation, which they will hopefully be doing the end of January. I knew he would be really tired and possibly even stressed when he got home from the hospital.
There is so much waiting involved and sitting about. I wanted to make him something special to enjoy after his dinner and so I took out that cookbook I bought the other week, Cookies In A Pan, by Sabrina Fauda-Role.
That cover cookie looked fabulously delicious and I just happened to have some raspberries in the refrigerator. This was the perfect excuse to use some of them and to make him feel a bit special.
I did add some white chocolate chips to amp them up a bit. I just thought, white chocolate and raspberries go so very well together, why not!
These pan cookies go together very quickly and are so easy to make. You simply make the whole thing right in the skillet!
You whisk the dry ingredients together in a bowl and then you melt the butter for the recipe slowly over low heat. You don't want it foaming or bubbling because you are going to have to beat an egg into it and you don't want to end up with scrambled egg.
Slow and steady wins the race here! Just to make sure I pour a bit of the warm butter into the egg to temper it first before I add the whole thing back into the pan. Better safe than sorry!
Once you have the egg and butter amalgamated together you stir in the dry ingredients and smooth them over, pop on a lid and leave the cookie to bake for 10 minutes over really low heat.
At the end of that time you push some raspberries into the surface of the cookie and sprinkle on some toasted flaked almonds and white chocolate chips and then pop the lid on and cook for another 5 minutes over low heat.
At the end of that time you take the pan off the heat and leave it aside to cool on a rack, still covered. I wipe the lid off with a bit of paper towel to make sure no accumulated moisture dampens the cookie.
At the end of that time you have a perfectly baked cookie, warm and ready to cut into wedges . .
Wedges of this cookie make for an excellent dessert . . .
I topped it with some squirt cream, but clotted cream would also be nice as would scoops of vanilla ice cream.
No matter how you choose to enjoy it, plain or adorned . . . one thing is for certain.
This is one cookie dessert your family is going to fall in love with!
Author: Marie Rayner
White Chocolate, Raspberry and Almond Pan Cookie
A delicious cookie baked as a whole in a skillet on top of the stove. You can cut into wedges and serve warm for dessert with some ice cream or squirt cream!
For the Cookie:
- 75g plain flour (1/2 cup +1 tsp)
- 1 tsp baking powder
- 75g ground almonds (3/4 cup)
- 60g caster sugar (1/4 cup)
- 100g salted butter (generous 1/3 cup)
- 1 large free range egg
You will also need:
- a handful of fresh raspberries
- 2 TBS flaked almonds, toasted
- 3 TBS white chocolate chips
How to cook White Chocolate, Raspberry and Almond Pan Cookie
- Whisk together the flour, sugar, ground almonds and baking powder. Set aside.
- Heat the butter slowly over very low heat in a 10 inch skillet until it melts. Remove from the heat and carefully whisk in the egg, whisking constantly, until it is all mixed together. Add the dry ingredients and mix the i to combine completely. Smooth out and return to the heat.
- Cook the cookie over very low heat for 10 minutes. Press the raspberries into the surface, sprinkle over the flaked almonds and the chocolate chips. Cover and cook for 5 minutes longer. Remove from the heat, wipe any moisture from the lid and return it to cover the cookie and let stand for 15 minutes with the lid on before serving.
- Cut into wedges to serve.
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Wouldn't this be fun to serve for a teen sleepover party? The girls could make it up themselves and if you didn't want to use berries, you could add all sorts of toppings to the cookie in the pan. Candies, chocolate buttons, etc. I bet they would go down a real treat!