Pre-heat the oven to 175ºC (350ºF) and line a large baking tray with grease-proof paper.

Beat the sugar and butter together for several minutes until light and fluffy (I used my food processor). Add the vanilla extract and beat quickly again.

Add the flour and continue to work until the mixture pulls together as a sticky dough. Crush or break the raspberries and stir into the dough.

Scoop out balls of around 2 tablespoons and roll them quickly in your hands (it's messy, be warned). Place them on the prepared tray, leaving a little space in between them (although they don't spread out much).

Bake for around 18-20 minutes until the edges are golden brown. Remove from the oven and using your thumb, the back of a spoon or teaspoon measure (see above), gently push down to make holes in the cookies.

To make the frosting: combine as much icing sugar and milk to make enough to fill every cookie. Start off with around four tablespoons of icing sugar and a little milk (gradually add a touch at a time). Spoon into the cookies.