Tri-Flavored Cookies with Raspberry, Butterfly Pea, and White Chocolate

Ingredients:

• 90g unsalted butter
• 50g granulated sugar
• 100g light brown sugar
• 1 egg
• ½ tsp. vanilla
• 160g all-purpose flour
• ½ tsp. each of baking powder, baking soda, and salt
• 60g white chocolate + extra for topping
• 1 tsp. butterfly pea powder
• 2 tbsp. freeze-dried raspberry powder

Instructions:

1. Melt butter in a bowl; whisk in sugars, egg, and vanilla.
2. Add flour, baking powder, baking soda, and salt. Mix until just combined.
3. Divide dough into thirds:
   • Mix butterfly pea powder in one portion.
   • Mix raspberry powder in the second portion.
   • Mix white chocolate in the last portion.
4. Flatten a raspberry dough piece in hand; layer with white chocolate dough and butterfly pea dough. Roll into a ball. Repeat.
5. Chill dough balls for 30 minutes.
6. Preheat oven to 350°F / 175°C. Line baking sheet.
7. Place dough balls on sheet. Top with extra white chocolate.
8. Bake 10-12 mins or until edges are golden.
9. To shape, use a bowl to swirl cookies post-baking.

Note: Make raspberry powder using freeze-dried raspberries in a food processor.