- 200g softened butter, plus extra for the trays
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 100g light muscovado sugar
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 250g plain flour
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 100g sultana
- 200g white chocolate chips
Heat oven to 180C/160C fan/gas 4. Lightly butter a few baking trays. In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.
Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.
Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.