Sunday, 11 October 2009

Raspberry and white chocolate chunk cookies

Heat the oven to 180/c/I made these cookies and they turned out really nice. I didn't add the raspberries as I am not a big fan, but I did add in macadamia nuts instead. This recipe was taken from the Nov 2009 issue of Olive Magazine it is also listed on the Carnation website.

8 ozs/225g unsalted butter

8 oz/225g golden caster sugar

6 ozs/ 170g Carnation Condensed Milk

150g/5 oz white chocolate chopped

175g raspberries

  • Heat the oven to 180C/350F

  • In a large bowl, cream the butter and sugar until pale and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate

  • Take a small ball of dough and flatte nwith your fingers. Place 2-3 raspberries into the center of the cookie and fold-up the sides of the dough to encase the raspberries. Repeat with remaining dough.

  • Line baking tray with parchment paper or spray with cooking oil. Space them well apart and bake for 15 - 18 mins or until golden brown at the edges.

  • Leave to cool slightly before transferring to a cooling rack.

  • NOTE: The dough without raspberries will keep in the fridge fof 2-3 days or 1 month in the freezer. Freeze in small slightly flattened chunks and bake as required.

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