Line two baking trays with parchment paper and set them aside. Preheat the oven to 180C/350F.

In a large mixing bowl, cream together butter and sugars until smooth and paler. Add in vanilla and mix through. Sift in the flour, cornflour, baking powder and salt. Mix until the mixture is evenly combined and is damp but not clumping. Tip in the egg and mix until the mixture is starting to clump together. Add in the chocolate chips and freeze dried raspberries and fold through.

Divide the mixture into thirteen cookie dough balls. Roll each one into a ball, then flatten in the palm of your hand. Place a couple of raspberries into the middle, then close the dough around the fruit, sealing most of the cracks but leaving a couple of smaller gaps for the fruit to peep through. Flatten the cookies a little, then place on the baking trays, leaving room for the cookies to spread.

Pop the trays in the hot oven and bake for 9-10 minutes or until little cracks appear right to the middle of the cookies and the edges are lightly golden. Remove the trays from the oven and leave the cookies to cool on the trays (they will be very fragile while still warm).

As an optional decoration, once the cookies are cool, melt a little white chocolate and drizzle a decoration over part of each cookie. Sprinkle with some additional freeze dried raspberries and leave to set. Enjoy!