Lemon and raspberry cookies

Lemon and raspberry cookies

Total: 45 min. | Active: 25 min.
Nutritional value / piece: 185 kcal
, Fat: 8 g
, Carbohydrate: 26 g
, Protein: 2 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Cake mix

1 pack Betty Bossi Backmischung Zitronen-Cake
150 g butter, soft
1 fresh egg yolk
2 tbsp water
200 g frozen raspberries


icing sugar from the baking mix
1 fresh egg white
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How it's done

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Cake mix

Place the baking mixture (without the icing sugar) in a bowl. Add the butter, mix and, using your hands, quickly rub together to form a crumbly mixture.

Stir the egg yolk into the water, add and mix. Carefully fold in the raspberries. Using a small ice cream scoop, shape the mix into about 16 half-balls and place on two oven trays lined with baking paper, leaving enough space between each half-ball.


Bake for approx. 20 mins. in an oven preheated to 180 °C (convection). Remove from the oven, allow to cool on a cooling rack.


Mix the icing sugar well with the egg white and spread onto the cookies in strips.

Good to know
Tip: Instead of the ice cream scoop, use two tablespoons to shape the mix into nuggets.
Shelf life: In an airtight tin for approx. 2 days.


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