Zoë Bowyer

I was overcome with the urge to eat something sweet the other night, so I made some cookies. My customisation was to use almonds, mexican drinking chocolate tablets and orange zest. They were very yummy, but the mexican chocolate was a little bit gritty.

From the Guardian 20 January 2007

This recipe allows you to create your own bespoke biccies. Just add to the basic dough 100g of whatever you fancy. Chopped almonds mixed with dried cranberries is one combination; hazelnuts, dark chocolate chunks and orange zest is another. Makes 12 large cookies.

125g unsalted butter
100g unrefined granulated sugar
75g light muscovado sugar
1 egg
2 tsp vanilla extract
150g plain flour
½ tsp baking powder
A pinch of salt
100g extras - chunks of chocolate, chunks of nut, chopped dried fruit (apricots, cranberries, sultanas), crystallised ginger, spices, lemon or orange zest, pinenuts…

Preheat the oven to 190C/375F/gas mark 5 and line two baking sheets with baking parchment.

Melt the butter in a small saucepan. Put the two sugars into a bowl, pour on the butter and beat. Break in the egg and add the vanilla. Beat to combine, sift in the flour, baking powder and salt, then stir in your chosen extras.

Dot heaped dessertspoonfuls of the mixture over the baking sheets, leaving plenty of space in between - the cookies really spread out. Bake for eight to 10 minutes, until just turning golden brown. Leave on the baking sheets to harden for a couple of minutes, then carefully lift up the baking parchment and transfer to a wire rack to cool completely.