Categories: January

Ingredients

• 115g butter, softened
• 100g unrefined golden caster sugar
• 1 large organic egg
• 100g plain flour, sifted
• 20g porridge oats
• 1/2 tsp baking powder
• 1/2 tsp salt
• 80g white chocolate, chopped
• 30g stem ginger in syrup, drained and finely chopped

Directions

1. Cream together the butter and sugar, then add the egg, beating all the time before adding the flour, oats, baking powder and salt.

2. Add the chocolate and ginger, then spoon the mix onto a piece of cling film and roll into a sausage shape with a 7cm diameter. Chill in the freezer for 20 minutes.

3. Preheat the oven to 180˚C/fan 160˚C/gas 4. Cut 1cm slices off the chilled cookie mix. Place onto 2 non-stick baking trays, leaving a good space in between each one – they’ll spread while they’re cooking. Bake for 8-10 minutes until the edges are golden brown. Cool slightly before placing on a wire rack to cool and crispen. Serve with a glass of cold milk.

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