Eton Mess Cookies
Introducing the second recipe in my dessert cookie series – Eton Mess Cookies! The cookie dough is flavoured with fresh strawberries, raspberries, white chocolate chips and crunchy meringue pieces. Expect all the flavours in an Eton Mess dessert, wrapped into a delicious cookie!
Ingredients
- 150 g unsalted butter
- 100 g white caster sugar
- 150 g light brown sugar
- 1 medium egg
- 1 medium egg yolk
- 1 tsp vanilla extract
- 300 g self-raising flour
- 0.5 tsp salt
- 100 g white chocolate chips
- 60 g fresh strawberries chopped into small chunks
- 60 g fresh raspberries
- 40 g meringue nests
Instructions
Start by making the cookie dough
- Place the butter in a large bowl and microwave for 60 seconds or until melted.
- Add both sugars and mix to combine.
- Add the egg, egg yolk and vanilla extract, then mix to combine.
- Add the flour and salt, then fold together to form a cookie dough.
- Fold in the white chocolate chips and crushed meringue pieces until well mixed through.
- Add the fresh strawberries and raspberries, then gently fold a couple of times until just mixed through. Be careful not to over mix otherwise the dough will become too wet and mushy.
- Scoop up a heaped tablespoon of cookie dough and roll it into a ball. Repeat until all the cookie dough has been used up, making roughly 15 in total.
- Place the cookie dough balls in a baking tin, cover with clingfilm and freeze for 3 hours. In case you want to prep ahead or keep stored for another day, the rolled dough can be frozen for up to 2 months.
Bake the cookies
- Preheat the oven to 180°C fan / 200°C conventional. Line two large flat baking trays with greaseproof paper.
- Place 5-6 cookie dough balls on a baking tray, leaving space between each so they have room to spread out.
- Bake for 14 minutes until golden and firm around the edges.
- Leave to cool on the baking tray for 20 minutes, then tuck in and enjoy!
Notes
Store your Eton mess cookies in an airtight container for up to 2 days.
Tried this recipe?Let us know how it was!