Ingredients:

·         275g RISE All Purpose flour

·         ½ tsp bicarbonate of soda

·         ½ tsp fine salt

·         1 tbsp cornflour

·         115g unsalted butter (softened, room temperature)

·         100g light brown sugar

·         100g granulated sugar

·         1 egg (large or medium; room temperature)

·         ½ tsp vanilla extract

·         20g freeze-dried raspberries

·         150g white chocolate chips

Method:

·         Add both sugars and butter to a mixing bowl and cream them together until nice and creamy (using a hand mixer or a stand mixer with paddle attachment)

·         Add in the vanilla extract and egg and beat until well combined

·         Add flour, cornflour, salt and bicarbonate of soda and mix until cookie dough is formed

·         Add white chocolate chips and freeze-dried raspberries and mix again

·         Scoop the cookie dough and roughly form cookie dough balls (each around 65-70g)

·         Place the cookie dough balls onto a tray and place in the freezer for at least 30 minutes (this makes the cookies nice and gooey inside!)

·         When ready to bake, preheat oven to 170°C (fan). Take out the cookies and leave them for room temp for around 5-10 minutes. Place up to 6 cookie dough balls per tray and bake for around 12-14 minutes

·         Let them cool down for at least 30 minutes. Enjoy!