Raspberry & White Chocolate Cookies
Ingredients
- 225g unsalted butter, softened
- 225g golden caster sugar
- 150g condensed milk
- 350g self-raising flour
- 100g White Chocolate Chunks
- 10g Freeze Dried Raspberry Crumb
Method
- Preheat the oven to 180ºC, gas mark 4. Line 2-3 baking trays with baking parchment. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the condensed milk, followed by the sifted flour.
- Mix in the chocolate chunks and the freeze dried raspberries.
- Divide the dough into approximately 28 balls, place on the prepared baking trays and flatten slightly with the back of a spoon, allowing plenty of space for spreading.
- Bake in a preheated oven for 16-18 minutes until golden and risen, but a little soft in the middle. Leave to cool slightly on the trays before cooling on a rack, then serve.
Serving Suggestions
Enjoy. Makes Approximately 28