Instructions

1. Preheat the oven to 350°F (175°C). Line a tray with parchment paper.
2. Combine the dry ingredients in a bowl. Tip in the chopped raspberries and mix well to evenly combine. Set aside.
3. Whisk the egg and vanilla together in a small bowl. As long as the ghee isn’t piping hot, drizzle it slowly into the egg, whisking continuously until well combined.
4. Tip the wet mixture into the bowl of dry ingredients and mix well. The raspberries will start to color the mixture into a lovely pink.
5. Form 8 portions from the dough (each approximately 1.6oz / 45g), using the palm of your hands to compress into a ball then shape into a cookie.
6. Put the cookies on the tray and bake for 10-12 minutes, rotating the tray halfway through.
7. Remove and allow to cool completely before enjoying with a cup of tea or coffee!