Once you’ve tried these Raspberry Crumble Cookies you will never look back.
I recently was directed to LovelyLittleKitchen where there is a recipe for ‘Costco Raspberry Crumble Cookies’. Apparently those cookies, from Costco are simply wonderful. I took a look at those cookies and they were very large indeed, but they did look good. The recipe on LovelyLittleKitchen is a smaller version, using a muffin tin to shape and bake the cookies. The size looked ideal, so I thought I would try them too. But mine are slightly different, in that they use much less raspberry jam. I think a teaspoon of jam in a small cookie is more than enough to satisfy my needs.
The recipe is very simple and, as I said, can be made in a muffin tin. However I have a flat-bottomed bun tin where the cups are the same diameter as a muffin tin. So I used that, simply for the ease of removing the baked cookies.
If you preheat the oven at the start by the time it has come to temperature the cookie dough can be made, and the muffin tin filled and ready to bake. So this recipe can actually be completed from start to finish in less than an hour.
The resulting cookies are delicious. They are nice and crumbly, and not over sweet. The flavour of the raspberry jam works so well with the crumbly texture too.
Another variation from the recipe I used was that I decided not to sprinkle icing sugar over the top of mine. Personally I am not a fan of powdery tops to things, so when possible I omit that process. But it remains an option for anyone who wishes to do that.
I have so many recipes for biscuits or cookies, once such is Lemon Amaretti Biscuits/Cookies.
Raspberry Crumble Cookies – Video
- 180g(1 cup + 3 tbsp) plain flour, based on scooping packed flour into a 250ml cup measure
- 100g(1/2 cup) caster sugar
- 113g(1/2 cup) unsalted butter, chilled and cubed
- 1 medium egg(large in USA), beaten
- 1 tsp baking powder
- 1/4 tsp salt
- 12 scant tsp raspberry jam, seedless if possible.
- Preheat the oven to 190C/170C Fan/375 F.
- Grease a muffin tin, or a flat-bottomed bun tin.
- Mix the flour together with the sugar, baking powder and salt and place into a large bowl(or a food processor).
- Add the butter and toss in the mixture, then rub between your fingers until the mixture is a breadcrumb like texture. (If using a processor just process until that stage and tip into a large bowl).
- Add the beaten egg and stir around until the mixture begins to clump, so that you have smallish clumps and still some powdery mix.
- Divide the mixture into to equal parts and divide on half evenly into the muffin cups.
- Press the mixture down to make a firm base, with a slight rim around the edge if possible.( a small measuring cup, floured, could help with this).
- Spoon a scant teaspoon of raspberry jam into the centre of each cup.
- Spoon the remaining mixture over the top and press down a little, particularly around the edges,
- Bake in the oven for 16 -18 until the cookies turn a light golden brown colour.
- Remove from the oven and allow to cool in the pan for a few minutes before gently removing to a wire rack to cool completely.