The process I used is pretty much the same as the process I have used on other cookies I have made.
225g of unsalted butter
125g gluten free bread flour
125g gluten free plain flour
1 egg yolk
100g caster sugar
120g light brown sugar
1 pack white chocolate chips
One teaspoon salt
One teaspoon bicarbonate of soda
Two teaspoons of vanilla essence
Melt the butter in a pan and bring to the boil, stirring frequently. The aim is to boil off some of the water off the butter. Once the butter melted and had turned slightly brown this was removed from the heat and cooled to room temperature. I find it is better if it is room temperature, too warm and the cookies are not as good.
Cream the liquid butter with the sugar, vanilla essence. The idea is to mix it until it is light and fluffy. Use an electric mixer if you have one, ours was broken, so I did it by hand, which was hard work. Beat in the eggs until they are incorporated into the mixture.
Combine the flours, salt and bicarbonate of soda.
Stir in the dry ingredients a third of it at a time until it is incorporated.
Using a wooden spoon fold in the raspberry and white chocolate.
Place six small balls, about 2-3cm across, of dough on a baking tray and bake for 6-9 minutes.
This quantity of ingredients will make about eighteen cookies.
After cooking leave on the tray and then after three minutes move to a rack to cool further.