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White Chocolate and Raspberry Cookies

March 16, 2011

The obsession with chocolate continues! Whilst doing some research and looking for some new recipes i was amazed by how many different variations, types and percentages there are out there when it comes to chocolate. It therefore only seems fair to pay homage to the many different forms of chocolate available to us. White chocolate has always been a favourite of mine and so I’m dedicating today to white chocolate and Raspberry cookies. Enjoy!

What you need:

  1. 225g (8oz) unsalted butter, softened
    225g (8oz) caster sugar
    170g tube Carnation Condensed Milk
    350g (12oz) self-raising flour

    150g (5½oz) white chocolate, chopped
    175g punnet raspberries

  1. Cream the butter and sugar until Fluffy then add the condensed milk and mix together. Sift the flour and use your hands to make a dough. (I left mine in the fridge for a half hour just so it was a bit easier to handle)
  2. Add in the white choc chips.
  3. Take a small handfull of dough and flatten it out in your palm, add 2/3 raspberries then fold the sides back so the raspberries are covered.
  4. Place the dough on a baking tray and flatten with your palm. (make sure there is room between the cookies so when they cook they don’t get stuck together)
  5. Place the cookies in a preheated oven (180 degrees) and leave them to cook for 15 – 18 mins until golden brown. Take them out and leave them to cool on a cooling tray, not the baking tray or they may become soggy.
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