There are moist, chewy and full of flavour. When they are done, they still feel soft but will firm up as they cool. The candied ginger adds a lovely kick.

White Chocolate and Cashew Cookies

Makes 12

Oven at 180C

4oz butter

4oz coconut palm sugar

1tsp vanilla

1 egg

6oz plain flour of choice

1tsp baking powder

5oz chopped white chocolate divided

5oz cashews which have been lightly toasted and chopped

1 knob of candied ginger chopped very finely

Method

Beat the butter, vanilla and sugar together until smooth and creamy

Beat in the egg followed by the flour and baking powder

Add the chopped ginger, 2/3s of the nuts and ½ the chopped chocolate and mix to combine.

Drop tablespoons of the mixture onto a lined flat baking tray. They will spread a little so leave room.

Bake for 15 minutes and let cool on the trays

Melt the rest of the chocolate and drizzle over and top with the rest of the chopped cashews.

Store in an airtight tin.