Having read this recipe on the fabulous blog Eatori, I simply had to make these cookies immediately. A cinch to make, these babies don’t take mounds of ingredients, which is always convenient. They are a chewy delight where best friends raspberry and white chocolate have a merry old time frolicking across your taste buds.
Ingredients
- 115 grams butter, softened
- 115 grams caster sugar
- 85 g sweetened condensed milk
- 175 g self raising flour
- pinch of salt
- 50 g white chocolate, chopped into chunks
- 80 g raspberries- fresh or frozen
Method
- Preheat oven 180˚C and line 2 baking trays with greaseproof paper (or line one and be prepared to freeze half the mixture)
- Cream the butter and sugar together until pale, then stir in condensed milk.
- Sift in the flour, salt, drop in the raspberries and chocolate chunks, and work it into a soft dough- the raspberries will ripple through the dough.
- Take a pinch of dough and roll it into a ball the size of a fat date.
- Place the cookies a baking tray with 5cm between each cookie. Bake for 15 minutes until golden brown but a little soft. When they’ve cooled slightly transfer to a cooling rack.
- Eat on their own, with a cup of tea, or make ice cream sandwiches out of them.
