You can use a stand mixer to quickly whip up this recipe. But if you don't have one, you can make these cookies by hand - just be prepared for a lot of stirring to create the beautiful cake-like texture of these cookies.

Preheat your oven to 375°F / 190°C and use parchment paper to line a baking sheet.

Chop the white chocolate into small pieces.

Sift the flour, baking powder, and salt together into a small bowl.

In another small bowl, lightly whisk the egg. Then mix in the raspberry jam, pure vanilla extract, and red food colouring.

Next, we are going to whip the room temperature butter and sugar together. I used a stand mixer on medium-high for about 4 minutes, scraping down the sides of the bowl as necessary. They will become fluffy and lighter in colour.

Stir your raspberry jam mixture into the whipped butter and sugar; mix together well. The texture will look a bit gritty.

Then add in the dry ingredients and mix until just completely incorporated. (Do not overmix!)

Rinse and throughly pat the raspberries with paper towel before dicing them.

Add the pieces of raspberry and white chocolate in with the cookie dough.

Use a rubber spatula to gently fold them into the cookie dough.

Use a tablespoon-sized measuring spoon to scoop the cookie dough onto the parchment paper-lined baking sheet. The spoonful should be rounded.

You should end up with 12 cookies in total. The cookies will spread slightly, so ensure that there is some space between them.

Bake in the preheated oven about 10 minutes. You will notice a very light browning at the edge of the cookies when they are finished. Be careful not to overbake them.

The cookies will be extremely delicate when you pull them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool the rest of the way.