Diary of a Dying Nation (@DiaryofaDyingNation)

White Chocolate Gingerbread Cookies unsalted butter 150g, at room temp. dark brown sugar 200g eggs 2 large vanilla extract 1 tsp. plain flour 300g ground ginger 1 tsp. ground cinnamon ¾ tsp. freshly grated nutmeg ½ tsp. ground cloves ¼ tsp. (optional) baking powder 1½ tsp. bicarbonate of soda ½ tsp. salt ½ tsp. good-quality white chocolate 300g, chopped into chunks In a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy. Add the eggs and the vanilla and continue mixing. Reduce the speed to medium-low and add the flour, ginger, cinnamon, nutmeg, cloves (if using), baking powder, bicarbonate of soda and salt. Continue mixing until all the ingredients are well combined. Add the chocolate chunks. Wrap the dough in clingfilm and refrigerate for 45 min. Preheat the oven to 180C fan/gas mark 6 and line a large baking tray with baking paper or a silicon mat. Using an ice-cream scoop, scoop 10-12 dollops of dough on to the baking tray, spaced 5cm apart, as the cookies will spread as they cook. Bake for 12-14 min. Allow them to cool on the baking tray, if you can resist eating them straight away. https://www.theguardian.com/food/2023/nov/27/white-chocolate-gingerbread-cookies-recipe-by-helena-garcia