My daughter made these cookies – the fresh raspberry version –  for one of her clients…. the client liked them…. and so did the rest of us! I made the cranberry version for a stables Christmas party and two people asked me for the recipe… it’s a real winner. For more on the perfect cookie dough go here.

Best made fresh but the cookie dough (with the dried cranberries, but without the fresh raspberries) will keep in the fridge for a week or so, or you can freeze it. It will be quite hard taken from the fridge, so you can keep in a tuppa, outside at room temperature, for three or four days.

Makes about 25 cookies

• 250g/8 oz butter – a whole brick
• 250g/8 oz/1¼ cups golden caster sugar
• 180 ml/¾ cup of condensed milk
• 380g/14 oz/2 cups of self raising flour (or the same amount of plain plus four teasp baking powder)
• 200g/7 oz dark (70% or more) chocolate (that’s probably a bit too much so treat yourself to a couple of squares)
• 150g/5 oz dried cranberries (or 200g/7 oz of fresh raspberries)

1. Heat the oven to 180°C
2. In a big mixing bowl, with an electric whisk, mix the butter and sugar until it lightens in colour and then mix in the condensed milk
3. Sift the flour in
4. Roughly chop the chocolate and mix that in too
5. Mix in the cranberries. If you are using fresh raspberries, mix in later
6. Divide into small rounds, flatten on to a flat baking tray lined with silicon paper, and if you are using raspberries put two or three in the middle and draw the edges of the circumference up to encase them. Press down gently.
7. Bake for 10-15 minutes – they should be just going golden and still a bit soft