Ingredients:
225g unsalted butter, softened
150g caster sugar
100g light brown sugar
1 large egg
1 tsp vanilla extract
350g plain flour
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
2 tbsp cocoa powder
2 tbsp freeze-dried raspberry powder
Pink food colouring (optional)
2–3 tbsp milk
Method:
- Cream the butter and sugars together until pale and fluffy
- Beat in the egg and vanilla until well combined
- Sift together the flour, baking powder, bicarbonate of soda and salt
- Mix into the butter mixture to form a soft dough
- Divide the dough evenly into three portions
- Leave one portion plain for vanilla
- Mix cocoa powder and a little milk into the second portion
- Mix raspberry powder and colouring into the third portion
- Chill the doughs for 30 minutes
- Combine small pieces of each flavour gently, keeping the marbled effect
- Roll into balls and place on a lined baking tray
- Bake at 180°C (160°C fan) for 10–12 minutes
- Allow to cool slightly before serving
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