In a large bowl, cream the butter and caster sugar together until light and fluffy. Mix in the vanilla extract.

Gradually fold in the plain flour and cornflour, mixing until a soft dough forms.

Gently incorporate the mashed raspberries into the dough, being careful not to overmix.

Wrap the dough in cling film and chill in the fridge for 30 minutes.

Preheat your oven to 180°C (160°C fan) and line a baking tray with parchment paper.

Roll the dough into small balls, roughly the size of a walnut, and place them onto the prepared tray, leaving some space between each.

Flatten the cookies slightly with the back of a spoon.

Bake for 12–15 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.

Dust the cookies with icing sugar before serving.