4 ounces butter, softened
¾ cup firmly packed brown sugar
1 teaspoon vanilla extract
¼ cup plain flour
¼ cup self-rising flour
1/3 cup cocoa powder
½ teaspoon bicarbonate of soda (baking soda)
3 ounces dark chocolate, chopped coarsely
4 ounces frozen raspberries
DirectionsPreheat oven to 350. Grease oven trays and line with baking paper.
Beat butter, sugar, egg and extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and soda in two batches. Stir in chocolate and frozen raspberries.
Using damp hands, drop level tablespoons of mixture 2 inches apart onto trays, flatten into 1 ½ rounds. Bake cookies for 15 minutes or until a biscuit can be pushed gently without breaking. Stand cookies on trays for 5 minutes before transferring to a wire rack to cool.