Attwood cookies

Hannah says: “I designed these for the lovely young runner, Katie Attwood, who looked after us during the filming of MasterChef in 2007. When I went back recently to film as a guest judge, I discovered Katie is now a serious producer! So this recipe is for her.”

Cooking Time: 10-12 minutes Makes 20

You’ll need:

● 175g (6oz) butter, melted and cooled, plus extra for greasing

● One large egg

● 115g (4oz) superfine sugar

● One tsp almond extract

● 200g (7oz) white chocolate, chopped

● 300g (10½oz) plain flour, sifted

● 55g (2oz) flaked almonds, plus extra for sprinkling

● 75g (2½oz) dried sour/ tart cherries

Method:

1. Preheat the oven to 180°C/350°F/gas 4. Grease two 30cm/12in square baking trays.

2. Put the egg and sugar in a mixing bowl and beat using an electric hand mixer or wooden spoon until the mixture is light and creamy. Beat in the almond extract and melted butter. Add the chopped chocolate, flour, flaked almonds and dried cherries and mix together with your hands to form a soft dough.

3. Place 20 large spoonfuls of the cookie mixture on the baking trays, leaving about 5cm/2in between them to allow for spreading. Sprinkle over the extra flaked almonds.

4. Bake for 10–12 minutes until golden brown and just firm. Remove the cookies from the oven and leave to cool on the trays for a few minutes, then transfer to a wire rack to cool.