White Choc & Raspberry cookies

white chocolate and raspberry cookies

white chocolate and raspberry cookies

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.

Ingredients

Ingredients

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

Chop up 150grams of white chocolate

Weigh out 350grams of self-raising flour

Weigh out 350grams of self-raising flour

Weigh out 225grams of unsalted butter

Weigh out 225grams of unsalted butter

weight out 175grams of raspberry's - or in my case, 177grams

weight out 175grams of raspberry’s – or in my case, 177grams

Weigh out 225grams of caster sugar

Weigh out 225grams of caster sugar

Place butter and sugar into a mixing bowl

Place butter and sugar into a mixing bowl

Cream together butter and sugar till pale

Cream together butter and sugar till pale

Stir in condensed milk to the mixture

Stir in condensed milk to the mixture

Sift flour

Sift flour

Sift in flour into the mixture, and then work into a soft dough with your hands

Add sifted flour into the mixture, and then work into a soft dough with your hands

Mix in the chocolate and fold until chocolate is properly mixed in

Mix in the chocolate and fold until chocolate is properly mixed in

Take a small handful of dough and flatten with fingers, place 2-3 raspberry's into the center of cookie and fold over the side of the dough to encase the raspberries

Take a small handful of dough and flatten with fingers, place 2-3 raspberry’s into the center of cookie and fold over the side of the dough to encase the raspberries

Place onto baking tray and bake at 180c/gas mark 4 for about 14-16 minutes (recipe calls for it to be 15-18) but 14 mins is enough really

Place onto baking tray and bake at 180c/gas mark 4 for about 14-16 minutes (recipe calls for it to be 15-18) but 14 mins is enough really

Ta-Daa!!!

Ta-Daa!!!

Happy baking!

KimmyX

Leave a Reply

Your email address will not be published. Required fields are marked *