Raspberry cheesecake cookies
Raspberry cheesecake cookies — a Macphie recipe, makes 10-12 cookies. Uses Macphie Soft & Chewy Cookie Mix 12.5 kg.
- mixing speed
- slow
- baking temperature
- 170 °C
- baking time
- 10-12 min
Ingredients
| Ingredient | Quantity |
|---|---|
| Macphie Soft & Chewy Cookie Mix 12.5 kg | 1 kg |
| Water | 120 g |
| Mascarpone cheese | 150 g |
| Icing sugar | 20 g |
| Lemon, for zest | 1 |
| Fresh raspberries | 100 g |
Method
Place Macphie Soft & Chewy Cookie Mix into a machine bowl fitted with a paddle. Add the water and mix on slow speed until a dough is formed.
Roll the cookie dough into 60g balls and place onto a lined baking tray.
Place into a preheated oven at 170°C for 10-12 minutes until golden and crisp.
Meanwhile, beat the mascarpone cheese with the icing sugar and a few strokes of lemon zest.
Once the cookies are baked and still hot, add a good spoonful of the mascarpone cheese on top of the hot cookie and add a few smashed raspberries.
Allow to cool slightly before transferring onto a wire rack and allowing to cool completely.
Macphie recipe. Quantities and method as published by the manufacturer for its customers; test the formula under your own conditions before production.