- 20g butter, melted
- 20g soft light brown sugar (muscovado)
- 1 teaspoon golden syrup
- 30g plain flour
- 3 pieces white chocolate and a piece or two of milk chocolate
Melt the butter, add in the sugar. Mix together with a fork. Add in the syrup. Mix. Add in the flour. Mix. Add in the chocolate. It'll turn into a wetish dough that doesn't quite stick to your hands. Roll into a ball.
Grab a baking tin. Pop a bit of baking paper down. Bung the ball on. Cook at 180 for 5 mins. Then flatten with the back of a spoon until cookie thickness (it'll probably have splurged out a bit anyway). Put it back in for 4.5 mins.
Take out and allow to cool. Carefully lift the baking paper off the tray after a few minutes so it cools faster but I suggest using a spatular as when it initially comes out it'll be soft. It hardens as it cools.