White Chocolate Gingerbread Cookies
Add your butter to a saucepan and cook gently for about 3 mins – wait for the butter to brown and for it to start to smell biscuity. Remove it from the heat, then leave to cool for 10 mins.
Add your butter to a large mixing bowl along with your sugar. Whisk until the mixture is pale in colour.
Crack in your egg and add your vanilla extract, then beat again until combined.
Sieve in your flour, baking powder, bicarbonate of soda, ginger, cinnamon, cloves, and a pinch of salt, then fold the mixture carefully until it is totally combined.
Roughly chop your white chocolate into large chunks and get this in the mixture.
Pop the mixture in the fridge to chill for 20 mins.
Heat your oven to 170°C.
Line two large baking trays with parchment paper.
Roll your cookie dough mixture into 12 similarly-sized balls, then spread these out evenly across two trays. The mixture will spread as they cook, so make sure there is enough room left between each.
Bake for 12 mins.
Leave your cookies to cool on the tray for 15 mins - they will firm up as they cool. Enjoy!