Raspberry jam

1. Place the raspberries, sugar and lemon juice into a small saucepan on medium heat, cooking until thickened and a line is held in the center of your mixture, approximately 15 minutes. Set aside to cool.

White chocolate cookies

1. Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.
2. Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.
3. Add the egg and continue to beat until well combined, beating for a further minute.
4. Toss in the flour and baking powder and combine until no dry portions remain in your bowl.
5. Place 100 grams / 3.5 ounces of the white chocolate into a small bowl and melt and allow to cool.
6. Pour into your cookie dough and stir until fully combined.
7. Spoon 50 grams/2 tablespoons of the raspberry jam into the dough and stir just enough to create a slight swirl.
8. Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.
9. Press the center with a tablespoon to make a well and spoon a portion of the raspberry jam therein.
10. Bake for 12 minutes or until golden at the edges.
11. Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.
12. Press remaining white chocolate chunks into the cookies, if you prefer.
13. Serve with a glass of milk.
14. Enjoy!