On Thursday, I was feeling rather bored at work and so decided to participate in inane chatter with the very lovely O-J. I mentioned I was thinking of baking over the weekend, but was lacking in the inspiration department of what to make. He suggested his favourite cookie – white chocolate and raspberry cookies. One – the only place for a raspberry is in Eton mess. Two – the only place for white chocolate is on its own, in my mouth. I was struggling. Nevertheless, I decided to try this out. The recipe is from Allrecipies.co.uk. Find it online here.
The result? Quite good, if I may say so myself. Soft in the middle, and the raspberry – a nice addition to this cookie. I must admit – it is a tad too sweet for me, and the next time I bake this, less sugar will be used. Also, I found the time advised to bake them for (15-18 mins) was way too long, 14 minutes is more than enough.
The recipe is very easy to follow – and makes about 25 cookies. O-J will be pleased.
What you’ll need:
- 225g (8 oz) unsalted butter, softened
- 225g (8 oz) caster sugar
- 170g tube Carnation Condensed Milk
- 350g (12 oz) self-raising flour
- 150g (5½ oz) white chocolate, chopped
- 175g punnet raspberries
Chop up 150grams of white chocolate
Weigh out 350grams of self-raising flour
weight out 175grams of raspberry’s – or in my case, 177grams