Ingredients

• 250g/9oz unsalted butter
• softened
• 150g/5oz golden granulated sugar
• 2-3 drops vanilla extract
• 1 free-range egg
• beaten
• 220g/½lb plain flour
• 1 tsp baking powder
• pinch salt
• 1-2 handfuls chocolate chips (optional)
• 1-2 handfuls nuts (such as peanuts
• macadamia nuts
• or brazil nuts) (optional)
• 1-2 handfuls crystallised ginger

Directions

• In a large bowl
• beat together the butter and sugar until pale
• fluffy and well combined.
• Beat in the vanilla extract and beaten egg
• a little at a time
• until well combined.
• Sift the flour
• baking powder and salt into the bowl and mix well until smooth and combined.
• Lay a large sheet of cling film (approx 30cm/12in square) onto a work surface and pour the cookie batter into the middle of it.
• Bring the far edge of the cling film over the cookie batter and towards you
• then use the side of a palette knife to press the batter against the length of cling film. Wrap the cling film around the dough to form a sausage shape 7–8cm/3–4in wide. Twist the ends to secure and chill in the fridge for one hour
• or until firm. (NB: At this stage
• the cookie dough can be frozen until needed.)
• Preheat the oven to 200C/180 Fan/Gas 6.
• When the cookie dough is firm
• cut 1cm/½in slices from it and arrange them on a baking tray with enough space around each to allow for the mixture spreading.
• The cookies can be cooked as they are. Alternatively
• sprinkle over toppings of your choice
• such as chocolate chips
• nuts or crystallised ginger before cooking.
• Transfer the cookies to the oven and bake for 8–10 minutes
• or until the edges are pale golden-brown.
• Set the cookies aside for 1–2 minutes
• then transfer to a wire rack to cool.