Preheat the oven to 180°c
Cream the butter and sugars, add the egg and mix
Add the lemon juice.
Fold in the self raising flour and tbsp of plain flour. Mix well.
Stir in the Rhubarb & Raspberries. You should now have a firm sticky dough.
Divide into 24 small balls of dough. Place on a lined baking tray. Pop in the oven for 10-15 minutes or when the edges begin to brown. These cookies will mainly remain a blonde colour, and unlike other dense type cookies will have a Cakey, fluffy texture.