Adding fresh fruit to cookies means they won’t keep, so serve these warm from the oven with extra raspberries and a large scoop of vanilla ice cream.

Ingredients: (Makes 12)

• 115 g/4 oz plain flour, sifted
• 40 g/1½ oz self-raising flour, sifted
• 2 teaspoons baking powder
• 55 g/2 oz light brown sugar
• 55 g/2 oz caster sugar
• 1 egg
• 2 drops vanilla extract
• 3 tablespoons sunflower oil
• 85 g/3 oz white chocolate chips
• 85 g/3 oz fresh raspberries
• 55 g/2 oz icing sugar, sifted
• 2 tablespoons rose water or orange juice

Method:

Preheat the oven to 160ºC/325ºF/Gas mark 3.

Put the first 7 ingredients in a food processor or bowl. Gradually add the oil, 1 tablespoon at a time, and process or stir until the mixture comes together to form a soft, crumbly dough. Stir in the chocolate and raspberries and knead well. Divide the dough into 12 and roll into balls.

Arrange well spaced apart on a parchment paper-lined baking sheet. Bake for 10 to 12 minutes until golden. Remove from the oven and cool for 2 minutes.

Transfer to a wire rack to cool completely. Sift the icing sugar into a small bowl and stir in enough rose water or orange juice to form a smooth paste. Using a fork, drizzle the icing backwards and forwards across each cookie to make a criss-cross pattern. Allow the icing to set, then serve. Store refrigerated for no more than a day.