MAISON DE KENNEDY

White Chocolate & Raspberry Cookies

❤️❤️❤️❤️❤️ (5/5) Tested by Cass — 30 mins

Ingredients

• 225 g Unsalted Butter — softened
• 225 g Caster Sugar
• 170 g Condensed Milk
• 250 g Self-Raising Flour
• 150 g White Chocolate Chips (or chopped)
• 175 g Raspberries

Method

1. Preheat oven: 350°F (180°C).
2. Cream: In a large bowl, cream the butter, sugar, and condensed milk until pale. Mix in the flour, then work in the chocolate.
3. Shape: Take a small handful of dough and flatten with your fingers. Place 2–3 raspberries into the centre and squash the dough back into a rough ball. Repeat.
4. Bake: Place onto parchment-lined trays, spacing well apart. Bake 15–18 minutes until golden brown at the edges but still a little soft. Cool slightly before transferring to a rack.

Notes

• Freeze-ahead: Freeze the dough balls complete with raspberries and chocolate — bake straight from frozen!
• Or keep the dough plain and refrigerate for up to a week.

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