White chocolate and raspberry biscuits

20 servings Prep: 2 hrs, Cooking: 18 mins
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A scrumptiously sweet treat.

By Food24 April 12 2013
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Ingredients (6)

200 g butter — unsalted
200 g castor sugar
1 can condensed milk
350 g flour — self-raising
150 g white chocolate — chopped
175 g raspberries
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Method:

Preheat oven to 180ºC. Cream butter and sugar together until pale.

Stir in condensed milk. Sift in flour and work into a soft dough.

Mix in chocolate and raspberries. Roll into a log shape, wrap in clingfilm and refrigerate for about 2 hours or until firm.

Slice into discs and space well apart on a baking tray lined with baking paper. Bake for 15 -18 minutes or until golden but still a little soft.

Leave to cool slightly on a cooling rack and serve.

More good ideas:
– Mix plain dough with 3 Tbsp (45ml) cocoa and white and dark chocolate chunks.
– Add a handful roasted hazelnuts and dark chocolate.
– Add dried cranberries and macadamia nuts to dough.

Baking & Cooking is all taken care of this week with Pick n Pay, have a look at this week’s specials.
 

This recipe is sponsored
by 
Pick n Pay and was created by Fresh Living magazine.



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