Makes about 20-30 cookies (depends on the size) Preparation time: 10 minutes Cooking time: 15-18 minutes 225g (8oz) unsalted butter, softened 225g (8oz) caster sugar 170g tube Carnation Condensed Milk 350g (12oz) self-raising flour 150g (5½oz) white chocolate, chopped 175g punnet raspberries
Method Preheat the oven to 180C, 350F, Gas Mark 4. 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 handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough. Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly and set before transferring to a cooling rack. The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer – freeze in small slightly flattened chunks and bake as required! Tips Try these other combinations: Roasted hazelnuts and dark chocolate 3tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end. Dried cranberries and macadamia nuts Ripple in some Carnation Caramel and add some chopped stem ginger Orange zest, raisins and cinnamon. For further recipes and the chance to cook and film with Phil Vickery see www.carnation.co.uk/competition