Raspberry, white chocolate & pistachio cookies

1. Toast the pistachios in a dry frying pan for 2-3 minutes, until fragrant. Set aside to cool, then finely chop. In a large bowl, use electric beaters to mix the butter and sugar together until creamy. Add the egg and vanilla and beat it all together. In another bowl, combine the flour, bicarbonate of soda, baking powder and salt. Stir into the egg mixture. Add the raspberries, orange zest, chocolate and most of the pistachios (reserve a handful); gently mix until just combined (keeping the raspberries as intact as possible). Cover the bowl and chill in the fridge for 30 minutes.

2. Preheat the oven to 180ºC, gas mark 4. Line 2 baking trays with parchment. Take a 60g portion of the mixture and shape it into a ball; put on a prepared baking tray and flatten with your hand. Repeat with the remaining dough, leaving space for the cookies to spread. Sprinkle over the reserved pistachios. Bake for 15-20 minutes until golden, then leave them on the tray for 2 minutes before carefully transferring to a cooling rack to cool completely.