White Chocolate & Raspberry Biscuits

Ingredients

• 1 large egg
• 300g plain flour, sifted
• ½ tsp salt
• 100g caster sugar
• 100g soft brown sugar
• 175g unsalted butter, softened
• 1 tsp bicarbonate of soda
• 1 tsp vanilla extract
• 200g white chocolate, chopped into chunks
• 40g freeze-dried raspberries, crushed

Method

1. Heat the oven to 180°C fan (200°C conventional) and line two baking sheets with baking paper.
2. Cream the softened butter with both sugars for 3–4 minutes until pale, fluffy and noticeably lighter in colour. Beat in the egg and vanilla until smooth and glossy.
3. Sift the flour, bicarbonate of soda and salt over the bowl and fold through until just combined — stop the moment you can't see any dry flour. Stir through the white chocolate chunks and crushed freeze-dried raspberries, leaving a few bigger chocolate pieces for pockets of melt.
4. Chill the dough for 20–30 minutes until firm to the touch — this is what gives you golden edges and a chewy middle rather than a flat, crisp biscuit.
5. Scoop walnut-sized mounds onto the trays, leaving a good 5cm between each to spread. Press a few extra chocolate chunks into the tops so they show through once baked.
6. Bake for 10–12 minutes, until the edges are golden and set but the centres still look soft and slightly underdone — they'll firm up as they cool.
7. Leave on the tray for 5 minutes so the centres set, then lift onto a wire rack. Store any survivors in an airtight tin for up to 3 days.