Valrhona raspberry and hazelnut praline cookies
- 220g Flour
- 1 tsp Bi Carb
- 1/4 tsp Salt
- 110g Soft Light Brown Sugar
- 70g Caster Sugar
- 110g Unsalted Butter
- 1 Egg
- 100g Valrhona Raspberry Chocolate
- 200g Valrhona Praline
- 50g Macadamia Toasted
Valrhona raspberry and hazelnut praline cookies
Rebecca Marshman
24th August 2023
Valrhona raspberry and hazelnut praline cookies
120 min
Valrhona raspberry and hazelnut praline cookies, you can mixing the topping up on this
Ingredients
Toppings Optional -
- 300g Cranberry Gel
- 50g Melted Oplays Valrhona
- 50g Freeze Dried Raspberries
- 1 Gold Leaf Sheet
- 50g Extra Nuts
Method
cookie Dough
Cream the butter and sugar together till light and fluffy then add the flour, salt, bi carb eggs and toasted nuts.
Next roll the dough into 30g balls then place into a line tray and flatten each one
Parline Topping
First start place your praline onto a lined tray with a spoon or a piping bag then place one piece of raspberry chocolate on each one and place in the freezer
Then remove your frozen praline chocolates from the freezer and place on top of each cookie ball. Then take another cookie ball and place on the top pressing down all the edges
Baking The Cookies
Now the cookies are ready to bake, bake them at 180ºC for 10mins then remove from oven and place a raspberry chocolate on top of each one and place back in the oven for 1 more minute to slightly melt.
Remove from the oven and leave to cool slightly.
Toppings
Optional toppings you can add white chocolate, cranberry gel more toasted nuts, freeze dried raspberries & gold leaf!
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