• 125g unsalted butter
• 125g caster sugar
• 85g condensed milk
• 175g self-raising flour
• chocolate
• a punnet of raspberries

1. Wash your hands & preheat the oven to 180°c
2. In a large bowl, cream the butter and sugar until pale & stir in the condensed milk
3. Sift the flour and then work into a soft dough with your hands
4. Mix in the chocolate.& take a small handful of dough and flatten with your fingers
5. Place 2-3 raspberries into the centre of the cookie & place onto a lined baking tray
6. Bake for 15-18 minutes or until golden at the edges (but still a bit soft)
7. Leave to cool slightly before transferring to a cooling rack.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn