Firstly, an apology for being absent these last ten days. My boys and I have been in quarantine thanks to various colds and a dose of chicken pox. I had imagined myself posting a ‘How to Entertain a Poorly Child’ article, showing us baking apple crumble and making get well cards – however the reality was that we were all too exhausted and snowed in with tissues to engage our imaginations all that much!
So instead we sat through hours of 1950’s Disney films (and every single Shrek) ate porridge laced with Calpol and had an obligatory, half-hearted roam in the garden whenever the weather permitted. We did however, manage some potato printing and a spot of baking, so here is my favourite recipe for gooey comfort cookies, and a ‘proper’ post will follow soon!
225g unsalted butter
225g caster sugar
170g condensed milk
350g self-raising flour
150g roughly chopped white chocolate
- Preheat the oven to 180°C and line a baking tray with greaseproof paper.
- Cream together the butter and sugar until pale and then add the condensed milk.
- Sift in the flour (although I recently heard sifting is unnecessary… controversial?) and then work into a dough with your hands.
- Mix in the chocolate.
- Place a small handful of dough onto the baking tray and flatten slightly with your fingers. Add a few raspberries into the middle of the dough and fold the edges over the raspberries – don’t be tempted to flatten the cookies further, they will spread nicely in the oven.
- Repeat with the rest of the dough, allowing generous space between each cookie.
- Bake for 15-18 minutes, until golden at the edges but still soft in the middle.
- Leave to cool slightly before transferring to a cooling rack.
- Eat half one while its still warm and the kids aren’t looking.
If white chocolate and raspberries are not your favourite combination, this dough will be equally as delicious with dark chocolate, ginger, cherries, dried fruit, milk chocolate, nuts….