I made these (incredible) White Chocolate and Raspberry Cookies over Easter and thought I better share the recipe with you all. I
stole kindly got the recipe myself from our lovely chalet hosts while skiing in France in March. They were brilliant bakers let me tell you that (you can find another recipe for a GF Carrot Cake by them here)! These White Chocolate and Raspberry Cookies are super easy to make and they are so moreish. Chewy but crunchy at the same time and the mix of the sweet white chocolate and tart raspberries is amazing. I’d never used sweetened condensed milk before in a cookie dough but it works wonders.
White Chocolate and Raspberry Cookies
115g butter, softened (leaving it out of fridge is best for this)
115g caster sugar
85g sweetened condensed milk
175g raising flour
50g white chocolate, chopped into chunks
80g frozen raspberries
Preheat oven to 180 degrees C and line 2 baking trays with greaseproof paper. In a large bowl, cream the butter and sugar together until pale, then stir in the condensed milk. Sift the flour into the mixture and, using your hands, work it into soft dough, incorporating the chocolate chunks and still frozen raspberries.
Take a small handful of dough and roll it into a ball, about the size of a large walnut. Make the rest of the cookies in the same way. Place on the baking trays with plenty of space between them and bake for 15-18 minutes, until golden brown but still a little soft. Leave to cool slightly and set before transferring to a cooling rack.
Yummmm. These cookies were a huge hit with my family and they are bound to go down well with your friends, family, colleagues or just treat yourself for that matter. Enjoy!