- 100g butter
- 100g soft brown muscovado sugar
- Half a pudding spoon of golden syrup
- 25g cocoa powder
- 125g plain flour
Blitz the butter and sugar together. Add in the syrup. Blitz again. Add in the cocoa powder. Blitz. Add in the flour. Blitz. Make sure you scrape the bottom of your bowl with the mixer otherwise sometimes the butter gets stuck to the bottom.
Break in 100g white chocolate.
Roll into balls and pop on a baking tin lines with baking paper. Cook for 5 mins at 180, take out and flatten into shape of cookies (using a cookie cutter as a guide is a good idea) and then bung back in for 4.5 mins.
Tak out and let them cool before taking off baking paper and then enjoy!