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White chocolate and raspberry biscuits

Recipe from: 12 April 2013

Ingredients 6
Servings 20
Time 02:00


  • 200
    unsalted butter
  • 200
    castor sugar
  • 1
    condensed milk
  • 350
    self raising flour
  • 150
    white chocolate - chopped
  • 175
    raspberries - lightly squashed


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.

Read more on: biscuits  |  recipe  |  dairy  |  baking

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