Milk Chocolate and Raspberry Cookies

photo 1Are we Brits too demanding in wanting fresh milk in our tea? I’ve never understood why as soon as you cross the channel UHT is served in abundance. Surely they have cows in Europe who are shaking their heads in dismay at the multiple UHT cappuccinos served in the swankiest of restaurants. Strangely though, after two weeks in Holland, I begun to rather enjoy its synthetic qualities. On my return I even began to miss the UHT effect and so to try and combat my cravings I set off to purchase a pint of long life milk. Whilst scrabbling around in the dried food section of my local supermarket, I found something distinctly better….a can of condensed milk. Soon my strange and, I hasten to add, very short lived desire for fake milk evaporated. Instead, I decided to put this condensed milk to good use. Yes, this incredibly sweet, highly calorific liquid is the hidden secret to the best, guaranteed squidgy, cookie. Give it a go…


  • 225g unsalted butter, softenedphoto 2
  • 225g caster sugar
  • 170g Carnation Condensed Milk
  • 350g self-raising flour
  • 150g milk chocolate, chopped
  • 175g raspberries


1.Heat the oven to 180 degrees. Line two trays with baking parchment.

2. Beat together the butter and sugar until fluffy. Add the condensed milk and flour. Mix well. Add the chocolate and mix again. It should now resemble a dough.

2. Scoop a tablespoon of the dough and roll into a ball, then squish it flat with your fingers. Place on your prepared tray. Pop 3 raspberries on top of each dough ball. Continue until all the dough has been used up. Make sure to leave plenty of space on the tray as the mixture will spread. 

3. Bake for 15-20 minutes or until slightly golden around the edges. Cool on a wire rack.

Directions for use: Why not bake a batch for Mothers Day? I bet you you’ll be the favourite child for a few weeks.



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