1. Preheat your oven to 190degreesC. Prepare a baking tray with greaseproof paper.

2. Cream together the butter and sugar, until the mixture has started to pale and you can no longer feel the grains of sugar.

3. Add the lemon juice and zest, vanilla extract and egg, and mix.

4. Sift in the flour and bicarbonate of soda, and stir into the mixture.

5. Gently combine in your white chocolate chunks and raspberries - make sure to not over beat the mixture so the raspberries swirl through and some remain whole.

6. Shape into balls, and allow to set in the freezer for ~15minutes.

7. Place on your baking tray, leaving enough distance between cookie mixture so when they spread they won’t merge with their neighbours! Bake for ~15minutes, until golden.

8. Top with melted white chocolate and they are ready to enjoy - best served warm!