Ingredients
Really yummy raspberry and white chocolate chunk cookies
- 45g unsalted butter, softened
- 45g caster sugar
- 34g condensed milk
- 70g self raising flour
- 30g nestle milky bar, chopped (or any other white chocolate)
- 38g fresh raspberries, roughly chopped if needed.
What to do
- With the help of a grown up, pre-heat the oven to 180°C (160°C for fan ovens)
- In your bowl, cream the butter, sugar and condensed milk with a wooden spoon until pale in colour. Measure out the flour and tip into the bowl. Chop up the chocolate and mix everything together.
- Split the dough into 6 balls the same size. Place 2-3 raspberries into the centre of each dough ball and squash the dough back into a rough ball.
- Place onto baking paper, spaced out and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft. Leave to cool slightly before moving them to a cooling rack.
Top tip
You can freeze the dough complete with raspberries and chocolate in small moulds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.
**Recipe courtesy of Carnation!