Raspberry and White Chocolate Cookies

Here's a little recipe I got from my friend Annette - I've no idea where she got it from originally, but they are very scrummy and well worth a bake.

In a large bowl cream together::

225g softened unsalted butter

225g caster sugar

Stir in:

170g condensed milk

Sift in:

350g self-raising flour

Work the mix into a soft dough with your hands.

Mix in:

150g white chocolate chips

Take a handful of dough and flaten with your fingers.

Place 2-3 raspberries (from 175g in total) in the centre of the cookie and fold over the sides of the dough to encase the raspberries. 

[However ~ it was at this point that it all went wrong - my raspberries were rather large, and having attempted this, which just broke through the cookie dough and consequently irrepairable, I got frustrated. So I chucked all 175g of the rapsberries into the mixture and just rolled them out into balls and flattened into cookie size pieces.My hands were a mess with a capital M - so make sure you have access to some warm soapy water before you start, or everything you touch will get into a right gloopy state! The cookie however will look just fine.

Now back to the recipe ~ ]

Repeat with the remaining dough

Place the cookies on parchment lined baking trays, spacing well apart

Bake Gas 4 for 15-18 mins until golden brown at the edges, but still a little soft.

Leave to cool before removing onto a wire rack to cool.

Aparently the dough will keep for up to a month in the freezer - but without the raspberries in it. I'd never know, they wouldn't last that long.