Weigh mix into a mixing bowl, and select beater attachment.
Make a raspberry puree with the raspberries and add 200-220ml of puree to the mixing bowl and mix for 1 minute.
Scrape down and mix for a further 1 minute on medium speed.
To portion, roll out dough 2 inch in diameter and slice into 1cm thick pieces, or using an ice cream scoop to portion onto a baking tray.
Place pieces on a greased or lined baking tray and flatten slightly.
Bake cookies for 10-12 mins at 180oC, gas mark 5.
Cooking times and temperatures may vary depending on type of oven used.