Post by Rosie on Apr 6, 2012 17:37:42 GMT
These are FAB!!! I got the recipe from Emma ;D
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.
1
Preheat the oven to 180 C / Gas 4.
2.
In a large bowl, cream the butter and sugar until pale, and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
3.
Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.
4.
Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft.
5.
Leave to cool slightly and set before transferring to a cooling rack.
I made different kind instead of the raspberry one's. I did choc chip and ginger (chopped up stem ginger in place of the raspberries) and choc chip and raisin.
Some other idea's are ...
3 tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end
Dried cranberries and macadamia nuts
Ripple in some Carnation Caramel and add some chopped stem ginger
Orange zest, raisins and cinnamon.
Hope you like them ;D
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.
1
Preheat the oven to 180 C / Gas 4.
2.
In a large bowl, cream the butter and sugar until pale, and then stir in the condensed milk. Sift in the flour and then work into a soft dough with your hands. Mix in the chocolate.
3.
Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.
4.
Place onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden brown at the edges, but still a little soft.
5.
Leave to cool slightly and set before transferring to a cooling rack.
I made different kind instead of the raspberry one's. I did choc chip and ginger (chopped up stem ginger in place of the raspberries) and choc chip and raisin.
Some other idea's are ...
3 tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end
Dried cranberries and macadamia nuts
Ripple in some Carnation Caramel and add some chopped stem ginger
Orange zest, raisins and cinnamon.
Hope you like them ;D
;D
