Preparation Steps

• Place ingredients in a bowl and mix to combine. It will be soft, too soft for scooping. Refrigerate for 10 minutes.
• Meanwhile, preheat oven to 180C / 350F (standard) or 160C/320F (fan / convection).
• Line 2 trays with parchment paper.
• Place 1 tbsp scoops of the dough onto the trays (I use a cookie scoop) 5cm/2" apart.
• Dip a large fork in a bowl of hot tap water (stops fork sticking to dough). Press down on the dough, then press 90 degrees the other way so the cookie is 1 cm / 2/5" thick. Re-dip fork in water as required.
• Put both trays in the oven and bake for 10 minutes, swapping the trays halfway through, or until light golden on the surface and golden on the edges.
• Leave to cool on the tray. Store in an airtight container for up to 4 - 5 days.