Raspberry Freezer Jam & Raspberry Delight with Chocolate Cookies
Raspberry Freezer Jam
100ml liquid pectin
Juice 1 lemon
Place the raspberries, lemon juice and sugar in a bowl and mash together.
Leave for 2 hours and add the pectin. Stir for 2 minutes then cover and leave overnight.
Pour into plastic containers and freeze. Defrost for an hour before using. Store in the fridge.
Raspberry delight and white chocolate coconut chip cookies
White chocolate and coconut chip cookies
200g plain flour
¼ teaspoon baking soda
¼ teaspoon baking powder
90g soft butter
45g soft brown sugar
45g castor sugar
50g chopped white chocolate
25g desiccated coconut
Line a large baking sheet with parchment paper and set the oven to 180oc.
Sift the flour, baking powder and soda into a bowl.
Beat the butter and sugar until pale and fluffy.
Add the eggs one a time and mix well.
Fold in the coconut and flour mixture.
Mix in the chocolate chips.
Form into walnut sized balls and place a little apart on the baking sheet.
Bake for 15 minutes and cool on a wire rack.
50ml whipping cream
150ml greek yoghurt or lightly whipped cream
Bring the cream to boil in a pan and add the marshmallows.
Stir over a low heat until the marshmallows have melted.
Cool and fold in the yoghurt or cream and the raspberries.
Chill to set.
Spread a little jam on a cookie, top with some of the raspberry delight and top with another cookie.
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