Raspberry & White Chocolate Cookies
Using raspberries and white chocolate together, make a delicious combination, for this summer cookie. The sharpness of the raspberries as their flavour combines with the sweet white chocolate chunks is sublime. We often make wedding cakes with this wonderful combination, it is a very popular choice, so we thought we would try out this combination of ingredients in a cookie. Searching through my recipe archives I came across an old ‘Carnation’ recipe that I removed from a magazine years ago, it is certainly worth a try.
170g Condensed Milk; 225g Butter; 225g Sugar; 350g S.R. Flour; 150g White Chocolate – chopped into chunks; 175g Raspberries – I have found that freeze dried raspberries work particularly well with this recipe as they tend to hold their shape and retain their flavour:-
Pre heat Oven to 175 degrees fan
Prepare a baking sheet with greaseproof paper
Cream butter & sugar
Add condensed milk and mix in well
Add the flour, chocolate chunks and finally the raspberries.
Place the mixture in heaped teaspoons onto the baking sheet, leave space in between the mixture to allow for ‘spreading’.
Bake for 10 – 15 mins until the cookies are a golden brown.
Remove from the oven place on a cooling rack and allow to cool