Add your self-raising flour and vanilla extract, then use a wooden spoon or spatula to gently stir the flour through until you have a well combined cookie dough.
Line a tray with non-stick baking paper (or a silicone mat if you have one). Roll out 8 even sized balls of the dough and place them on the tray.
Use your thumb to push a shallow hole in each ball of dough. Then fill each hole up with a teaspoon of raspberry jam.
Leave the cookies to cool on a wire rack to firm up.
Drizzle your white chocolate over your cookies and then eat them. Or, fill a disposable piping bag with the white chocolate, snip the tip of the piping bag, then you can drizzle your cookies in a more controlled and neat fashion.
If you want to make these cookies gluten free, just change the regular self-raising flour to gluten-free self-raising flour.
When the cookies come out of the oven, let them cool for a minute just to let them firm up.
Beware of the temperature of the dough, if it's a humid day, make sure the butter doesn't melt in the dough.
Melt the chocolate slowly, NOT at a rapid heat.
If you want to make your drizzled chocolate look really nice, use a small disposable piping bag. Fill it up with your chocolate and then snip a tiny bit of the tip off. That way you'll have a more controlled drizzle.