Today, I'll make an old favorite of mine, white chocolate raspberry cookies and they are soft, squeegee cookies you get in America. I have cooked this recipe for 20 years now and I love it. The base is very, very simple. Here we have got butter, caster sugar, condensed milk, flour, white chocolate and raspberries, as simple as that. First thing is to do is place the butter and the sugar together and cream those together until, not really fluffy, nice and soft, so it can mix with other ingredients together. That's a fast thing to go, not to waste a little mixture.
Next, add the condensed milk. Just squeeze that into the mixture, put it all out, not to waste any. If the butter and sugar is soft enough, that will come together perfectly. That is what we are after, nice soft mixture but not melted. Now, we have the chocolate, now I don't like to see the chocolate too small, so that when we eventually cook these, you will still see the large chunks of chocolate in the cookie. Then let the flour to the condensed milk and butter mixture. Now I will just stir here back to the start, just to bring the whole mixture together. Then as it starts to incorporate, great for kids, get them involved. It is nearly incorporated, pathway, then let the chocolate.
Chocolate goes in just like so, together. Then next thing to do, hand in, I will just bring mixture together. You have your dough looking up, as I say, great for the kids, get them involved, right, hand is nice and clean. Noble tip here, if you are making this recipe in the summer or warmer months then have a little bowl of flour set for the -- just say makes a little easier, it won't stick to fingers. Now, what you will find is the flour soak out the butter and the condensed milk. The mixture, it will firm up as you are working along with it. This stage, pull off lump like so and then flatten it slightly, raspberries here, just two or three raspberries into the mixture.
Fold it over, a bit like a cake. Flatten it slightly, the raspberries are inside. At this version, we're doing open one. Now, this mixture will keep in the freezer up to a month, roll it cylinder, crisp paper foil, pop in the freezer and cut chunks of cookies the same way. Now, here I have got an oven at 180 degrees, that's just full and we'll pop them in for about 15 minutes. Keep an eye on them and they would expand a lot and become very soft and gooey. Thing to remember is, when they come out of the oven, leave a tray to cool for about 10 minutes before you try and lift them off, because they'll be very soft.
Okay 15 minutes is up and they should be cooked. There we are, what you need to do is to let them cool for about five to ten minutes, obviously you can't them off. Over here we have got three other versions. They have got a cranberry and macadamia nut, now choco chip, fantastic and here a carnation caramel and stem ginger, that will be fabulous. Now, these are being cooling for about 10 minutes and as you can see, how nice and brittle are these, still goes soft. Well, I'll just stack them up, just about that, fantastic. Look at that texture, still warm. 20 years, I'm cooking this recipe and it's still as good. For more of my delicious recipes, go to www.carnation.co.uk.
Transcription by:
Scribe4you Transcription Services