1.  In a large bowl, using a hand held electric whisk, whisk the baking spread together with the brown sugar and caster sugar until it is light and fluffy. (2-3 mins) 

2. Add the egg and vanilla extract and continue whisking for another couple of minutes. 

3. Sift in the flour, baking powder, bicarbonate of soda and salt. Mix until it is nearly combined. 

4. Add the white chocolate chunks or chips and freeze dried raspberries and fold into the mixture with a spatula. Bring it all together but avoid over mixing. 

5. Split the dough into 12 balls weighing between 60-65g each. Place on a baking tray and refrigerate for 1 hour.

6. Preheat the oven to 180 degrees Celsius and line 2 baking trays with parchment paper. 

7. When chilled, place the cookies on the prepared baking sheets, only putting 4-5 on each tray. ( Leave uncooked cookies in the fridge)

8. Bake for 12 minutes until they start to crisp up and turn golden at the edges but the centre stays pale.

9. While warm and straight from the oven decorate with fresh raspberries. I cut them in half and gently push them into the soft cookie. 

10. Leave for 30 minutes to finish setting before removing from the baking tray.