Recipe again from Easy cakes and cookies.
I always go for a white chocolate and raspberry cookie from Millie’s Cookies, so this week I’ve made my own.
The method said to shape each cookie gently with fingers to make chunky rounds about 5cm in diameter as they were due to spread whilst baking. Based on the cookies pictured in the book I should have made my rounds a litte wider as they did spread but were thicker than the ones illustrated.
Delicious and not too sweet. Best enjoyed warm.
