Raspberry and white chocolate cookies recipe

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  • Serves 10
  • 30 mins to prepare and 15 mins to cook
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Customer recipe
Added 30 months ago

My friend made these for us when we went round, so delicious that I asked for the recipe

1. Preheat the oven to 180◦C, (160◦C for fan ovens), Gas Mark 4.

2. In a large bowl, cream the butter, sugar and condensed milk until pale. Mix in the flour and then work 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 squash the dough back into a rough ball. 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. Leave to cool slightly and set before transferring to a cooling rack.

You can freeze the dough complete with raspberries and chocolate in small mounds ready for baking straight from frozen! Or keep the dough plain and refrigerate for a week or so.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 170g Carnation condensed milk
  • 225g Unsalted butter
  • 225g caster sugar
  • 350g Self raising flour
  • 150g White chocolate chopped
  • 175g Raspberries
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