Mmmm, home made cookies, so much nicer than those sickly, claggy things you get in the shops, and White chocolate and raspberry is a classic.
My boss thinks tees are good enough to serve at a dinner party, with some posh ice-cream. I’ll leave you to be the judge of that, but they certainly make for a scrummy coffee break.
Preparation time: 15 mins
Cooking time: 12-15 mins
Makes: 12-15 big cookies
- 200 gms/ 8 oz butter
- 200 gms/8 oz caster sugar
- 200 ml/ 8 fluid oz condensed milk
- 300 gms/ 12 oz self raising flour
- 175 gms / 7 oz good White chocolate, chilled or frozen
- 150 gms/ 6 oz frozen raspberries
Heat the oven to 180 degrees/ gas Mark 4.
Cream together the butter and flour then beat in your condensed milk.
Smash up your chocolate into chunks of varying sizes. Having the chocolate frozen or chilled will help in keeping some chunks intact through cooking.
Stir the flour and chocolate chunks and use your hands to form into a dough. At this point keep the flour by you and be prepared to add a little more if the dough seems too wet.
Now take a small ball of dough in your hand, we’re talking about snooker ball size, flatten it into a rough circle, about half a cm thick. Place this on your baking sheet and put two or three raspberries in the centre. Fold over the edges to roughly cover the fruit, leave a bit of a gap so you get some nice oozing going on. Repeat until all your dough is used. Leave big gaps around each cookie on the baking sheet – these babies really grow. For this quantity of dough I use 3 baking sheets.
Now place in the oven and give them 12 minutes, they may need a little more, but be careful not to over cook, you are looting for light gold around the edges and still pretty blond and squishy in the centre.
Allow to cool and store in an airtight tin. They will keep well for four or five days, if given the chance.