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.

Preheat the oven to 180C/350F and line a baking tray with greaseproof paper.

Place the butter and sugar into a bowl and beat on medium until pale and fluffy, approximately 3 minutes with an electric mixer.

Add the egg and continue to beat until well combined, beating for a further minute.

Toss in the flour and baking powder and combine until no dry portions remain in your bowl.

Place 100 grams / 3.5 ounces of the white chocolate into a small bowl and melt and allow to cool.

Pour into your cookie dough and stir until fully combined.

Spoon 50 grams / 2 tablespoons of the raspberry jam into the dough and stir just enough to create a slight swirl.

Scoop up a portion of dough and place onto your baking tray with 1 ½ inches between each cookie.

Press the center with a tablespoon to make a well and spoon a portion of the raspberry jam therein.

Bake for 12 minutes or until golden at the edges.

Allow to sit on your baking tray for 3 minutes before transferring to a cooling rack.

Press remaining white chocolate chunks into the cookies, if you prefer.

Serve with a glass of milk.

Enjoy!