Bilby Bites - the food blog from Bilby Marketing

Raspberry & White Chocolate Cookies

What can be better than a lovely, chewy cookie for morning or afternoon tea? American style of course. I've discovered about myself in recent years, that I don't really like very crunchy food. That may make me sound like an overgrown child, but so be it. For me the soft centre of freshly baked bread is the best bit; not the hard, crunchy exterior. I'm not a fan of hard granola bars or seeds - it seems like a lot of effort for not much reward. So, whilst I like a biscuit every now and again, I've never been a massive fan. I can resist eating an entire packet by a long shot, where many of my friends cannot. I have never had so many conversations about eating biscuits as since I moved to the UK 20 years ago. It seems, along with the weather, that you can always rely on the subject of biscuits to pick up the tempo at a flagging dinner party. This American-style cookie recipe actually comes from Carnation so no prizes for predicting that it contains some condensed milk. These are lovely and easy to make with a million variations to experiment with.

Fresh raspberries

Fresh raspberries

White chocolate chip dough

White chocolate chip dough

Finished Raspberry and White Chocolate Cookie

Finished Raspberry and White Chocolate Cookie

Milk & cookies anyone?

Milk & cookies anyone?

Take a cookie ... go on!

Take a cookie ... go on!

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 170g condensed milk
  • 350g self-raising flour
  • 150g white chocolate, chopped
  • 175g punnet raspberries

Method

  • Preheat the oven to 180C / Gas 4
  • Cream the butter and sugar in a large bowl until pale. Stir in the condensed milk. Sift in the flour and work into a soft dough with your hands. Mix in the chocolate.
  • Take a small handful of dough and flatten with your fingers. Place 2-3 raspberries into the centre of the dough and fold over the raspberries until encased - don't worry too much if the raspberries stick out a bit. Repeat with remaining dough and raspberries.
  • Place roughly flattened dough onto parchment lined baking trays, spacing well apart and bake for about 15-18 minutes or until golden at the edges, but still a little soft.
  • Leave to cool slightly and set before transferring to a cooling rack.

Bilby Boost

  • Should only take about 10 minutes to pull together.
  • The dough without the raspberries will keep in the fridge for 2-3 days or about 1 month in the freezer - freeze in small slightly flattened chunks, defrost and bake as required.
  • Carnation suggest more lovely flavour combinations: roasted hazelnuts and dark chocolate (my favourite option!); dried cranberries and macadamia nuts; stem ginger and Carnation caramel; orange zest, raisins and cinnamon