You’ve now discovered that I am a terrible cook. It’s not that I can’t cook, it’s just that if I try and wing it I am likely to kill it. While I may have destroyed the Cookies With Love by Green’s, I actually tend to be a really good baker, making my own fresh bread and cakes. So these free recipes from Carnation are a rather lovely place for me to visit and will make a lovely idea for Father’s Day food.
Recipes to die for include; pear and caramel sundae (this is why I will never be thin!), raspberry and white chocoloate cookies and strawberry trifle. I’ve put pics of the sundae and the cookies here. Don’t those look utterly delectable and divine?
Well, to really make your day, here is the recipe for the cookies. I hope you have fun making them and please do send us pics of your creations.
Recipe:
Ingredients
- 225g (8oz) unsalted butter, softened
- 225g (8oz) caster sugar
- 170g tube Carnation Condensed Milk
- 350g (12oz) self-raising flour
- 150g (5½oz) white chocolate, chopped
- 175g punnet raspberries
Method
Preheat the oven to 180°C, 350°F, Gas Mark 4.
In a large bowl, cream the butter and sugar, until pale and then stir in the condensed milk. Sift in the flour and then 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 cookie and fold over the sides of the dough to encase the raspberries. Repeat with the remaining dough.
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.
The dough without the raspberries will keep in the fridge for 2-3 days or for about 1 month in the freezer – freeze in small slightly flattened chunks and bake as required!
Tips
Try these other combinations:
- Roasted hazelnuts and dark chocolate
- 3tbsp cocoa mixed into plain dough with white and dark chocolate chunks added at the end.
- Dried cranberries and macadamia nuts
- Ripple in some Carnation Caramel and add some chopped stem ginger
- Orange zest, raisins and cinnamon
Comments