30mins
175g Scotty Brand raspberries
225g unsalted butter, softened
225g caster sugar
170g tin condensed milk
350g self-raising flour
150g white chocolate, chopped
Preheat the oven to 180°C or 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.
