Toffee and white chocolate cookies recipe

Add the softened butter (140 g), golden caster sugar (110 g) and dark brown sugar (140 g) to a mixing bowl. Beat with an electric whisk until light and creamy. Add in the egg (1) and whisk again.

Fold in the baking powder (1/2 tsp), bicarbonate of soda (1/2 tsp), ground ginger (1/2 tsp) and plain flour (250 g) and mix. Fold through the pretzels (30 g) and white chocolate (200 g).

Line a large baking tray with greaseproof paper. Portion out the cookie dough into 16 equal-sized balls. Using your thumb, gently push down to create a small well in each. Squeeze in the toffee sauce (16 tsp) and fold the remaining cookie dough to cover. Pop into the freezer for 2 hours. These cookie dough balls can be frozen ahead – simply store in an airtight container and pop onto a greaseproof lined baking tray straight from frozen when you want to bake.

When you are ready to bake, preheat the oven to 180°C/160°C fan/gas mark 4. Bake for 12-14 minutes, until just baked. Bake straight from frozen for an extra 1-2 minutes, until the edges are set and the centre isn't oily. Leave to cool, then dig in.