275g self raising flour
110g unsalted butter
100g light brown sugar
70g granulated sugar
1 large egg
1 tsp vanilla extract
1 tbsp golden syrup
1/2 tsp bicarbonate of soda
A pinch of salt
150g Terry’s white choc orange, chopped
50g white chocolate, chopped
In a bowl, beat together the butter and sugars until light and fluffy.
Add in the egg, vanilla extract and golden syrup. Mix to combine.
Add in the flour, salt, baking powder and bicarbonate of soda. Mix until it forms a dough.
Fold in the terry’s chocolate and white chocolate until it is well distributed throughout.
Roll the cookie dough into 10 even balls. I weighed mine out to be approximately 90g each.
Place in the freezer for 15-20 minutes to firm up. In the meantime, preheat your oven to 170 degrees fan.
Once firm, place on a tray lined with parchment paper. I usually do 5 per tray.
Push down gently on the dough balls to help them spread out.
Bake in the oven for 12-14 minutes or until golden brown.
Take out of the oven and allow to cool on the side.
If you like, drizzle some orange coloured chocolate on top and add a chocolate segment.