Raspberry Crumble Cookies

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil reduces saturated fat while maintaining moisture.

fresh raspberries

🥗Healthier: blueberries

💰Cheaper: frozen raspberries

Frozen raspberries are often less expensive and still flavorful.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Preheat the oven to 190 degrees Celsius (170 degrees Celsius with a fan, 375 degrees Fahrenheit).

Grease a bun tin (or muffin tin).

In a bowl, combine 180 grams of plain flour, 100 grams of caster sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.

Pour the dry mixture into the bowl of an immersion blender.

Add 113 grams of cold unsalted butter to the dry mixture and mix until the butter is coated in flour.

Process the mixture until it reaches a fine breadcrumb-like texture.

Transfer the mixture to a larger bowl and add 1 beaten medium egg, mixing until it starts to clump together.

Weigh out about 18 grams of the mixture and place it into each hole of the bun tin, pressing it down.

Use a floured spoon to compact the mixture in the tin and create a ridge around the edge if desired.

Add about 1 teaspoon of seedless raspberry jam into each cup of the tin.

Take the remaining crumble mixture (about 18 grams) and place it on top of the jam in each cup, pressing down slightly to seal.

Bake in the preheated oven for 16 to 20 minutes until the tops are crumbly and light golden brown.

Remove from the oven and let cool in the tin for about 5 minutes before gently taking them out.

Transfer the cookies to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens