There are times when I need a quick fix of baked goodness; a bite of crisp, chewy comfort to soothe a long day at work.
When spending more time on my feet in the kitchen isn’t an option, freezer cookies are the perfect solution. A modest amount of preparation is done ahead of time, on a day when you’re bright-eyed and bushy-tailed, then all that’s required is a few minutes in the oven before you’re enjoying the healing power of a freshly baked cookie – maybe with a scoop of ice-cream.
Prep 20 min
Cook 15 min
Makes 15
100g white caster sugar
100g light brown muscovado sugar
160g unsalted butter
1 medium egg
40g golden syrup
200g plain flour
1/2 tsp baking powder
For the caramel chocolate cookies
100g mini fudge pieces
150g milk chocolate, roughly chopped
For the oat, ginger and orange cookies
1 orange, zest only
80g porridge oats
50g crystallised ginger
Start by beating the sugars and butter until creamy. Tip in the egg, syrup, flour and baking powder, and stir to form a dough, then work in either the fudge and chocolate, or the orange zest, oats and ginger, until evenly dispersed.
Form the dough into a log and lay it on a large rectangle of greaseproof paper. Roll up the paper around the dough and twist the ends to seal. Put in a zip-seal bag and store in the freezer.
When you’re ready to bake, remove the log from the freezer and, when soft enough to slice, use a bread knife to slice off discs roughly 1cm thick. Lay on a baking sheet lined with greaseproof paper and bake at 190C (180C fan)/gas 6 for 12 minutes, until golden-brown around the edges.
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