Raspberry blueberry drizzle cake cookie
Ingredients -

Cashewnuts- 10 ( powdered )

Almonds - 10 -15 ( powdered)

Egg whites - 2 ( if vegetarian used whipped fresh cream )

Powdered sugar ( half cup .. You may also use honey )

Raspberry and blueberry .( if you can't find fresh use squash )

2 spoons Maida

Pink food colour ( in case you can't find fresh raspberries )
For raspberry jelly

Fresh raspberries

Sugar

Vanilla essence
Method :

●Mix all the ingredients together .. give a good whisk with hand mixer

● in a convection mode set temperature of 140 degrees and bake for 5-8 mins

● let cookie cake cool down
For raspberry jelly make pure of fruit add sugar and cook on slow flame until you achieve jelly consistency ..add vanilla essence let it cook.
Assemble the cookies pot in jelly add blueberries on top #chefmomma
This recipe will be loved by kids
#momathon2