RASPBERRY & WHITE CHOCOLATE CHUNK BISCUITS (Adapted from Carnation)
225g butter, softened
170g sweetened condensed milk
350g self raising flour
150g white cooking chips
175g frozen raspberries
Preheat the oven to 180C (160C for fan forced ovens). Grease and line baking trays.
Cream the butter, sugar and condensed milk in a large bowl until pale.
Mix in the flour and then fold in the chocolate chips and raspberries. (if you use frozen raspberries like I did, the end result will be prettier because they do not start leaking juices through the mixture when frozen. When fresh or defrosted, the juices can lead to a purple muddled look throughout the dough. If you are using fresh raspberries, instead of mixing them in, you could press it into the dough after you roll it into balls.)
Roll the dough into smooth round walnut sized balls, spacing them from others on the tray by about 2 inches to leave room for spreading.
Bake for 15-18 minutes, or until the edges become lightly golden. Remove from the oven and set aside for 5 minutes before placing on a cooling rack. Store in airtight container.
NOTES: You can roll the dough into a sausage shape and cover in plastic wrap and freeze. Cut the dough with a sharp knife and bake from frozen. You can also refrigerate the dough for a few weeks prior to cooking if you like.