White Chocolate and Raspberry Cookies

Step 1

Preheat the oven to 180C/350F.

Step 2

Cream the sugar and butter with an electric whisk until it is creamy and soft.

Step 3

Mix the arrowroot and water in a cup and then add with the vanilla bean paste and stir.

Step 4

Sift the baking powder and flour into the bowl, and fold.

Step 5

If you are using chocolate bars, cut into smallish chunks and add. Stir with a wooden spoon so they are evenly distributed.

Step 6

Chop the raspberries up and add the mixture and gently fold in.

Step 7

Line two large baking trays with baking paper.

Step 8

Divide the mixture in half, and then half again so that you have 4 equal parts. Then divide each part into 4 golf sized balls. You should make 16 in total.

Step 9

The mixture will be quite wet from the raspberries so just be gentle.

Step 10

Place them onto the baking paper making sure to leave enough room for each to spread. Gently push them down.

Step 11

Place in the oven for 12-14 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will harden when cooling and give that perfect gooey texture.

Step 12

For best results, eat when warm! They will last for a couple of days in an airtight container, although I am pretty certain they won't last that long!