My sister gave me this recipe, which she got from Jamie Magazine, it makes the most amazing cookies. Crisp on the outside, chewy on the inside with gorgeous liquidy bits of white chocolate and a hit of gingery warmth. They're egg free - which is great if you're allergic, but also means you can eat the dough with wild abandon without running the risk of a dodgy tummy.
And very best of all the recipe makes 30 odd cookies, so I roll half the dough into a tube, wrap it in baking paper and again in tinfoil and freeze it. Then when I have one of those days for which the only compensation is baked goods, I can slice off a few rounds, stick them in the oven and have myself some lovely warm cookies in the time it would take me to send someone to the supermarket to buy me cake.
225g butter at room temperature 225g golden caster sugar 170g condensed milk 350g self raising flour 150g white chocolate, chopped into chunks 50g stem ginger, roughly chopped, plus a little syrup 100g dried apricots, chopped
Preheat the oven to 160c. Line a baking tray with baking paper. Cream together your butter and sugar and stir in the condensed milk. Sift in the flour and then add the chocolate, ginger, a splash of syrup (this helps to moisten the dough and make it easier to work with because it can be a bit stiff - the more you add the stronger the ginger flavour), and the apricots.
Stir to form a dough. Take teaspoon size dollops and roll into balls, evenly space with a generous gap between each one on your tray because they spread in the oven. I usually cook two batches. Bake for 15-20 minutes (if using frozen dough it'll take nearer 20 minutes), until golden. They''ll be slightly soft when you take them out of the oven, so leave to cool on the tray before transferring to a wire rack.
They make a great gift too. Pop in a mason jar and add a pretty tag.