These are flavoured with cinnamon, but you could use ground ginger, vanilla extract, lemon zest or even a pinch of chilli, if you like. You don’t have to make the hot chocolate, but I wouldn’t want you to be twiddling your thumbs while the cookies are in the oven. The olive oil, chocolate and Horlicks are wonderfully rich, but a cup of tea would be very nice too.
MAKES 16-18 COOKIES; HOT CHOCOLATE SERVES 2
100g soft butter, plus extra for greasing
50g light or dark brown sugar
1⁄3 tsp ground cinnamon
150g self-raising flour
FOR THE MALTED HOT CHOCOLATE
150ml whole milk
1 tbsp olive oil
70g milk chocolate
1 tbsp Horlicks drinking powder
Aerosol cream, for serving (optional)
- Preheat the oven to 180C/160C fan/gas 4. Grease a large baking tray with a little butter.
- Put the measured butter into a bowl with the sugar and cinnamon and mix with a wooden spoon.
- Add the flour and mix until thoroughly combined.
- With clean hands, divide the dough into 12 equal pieces, roll them into balls and place on the prepared tray.
- Flatten each ball a little with a fork, then bake for 7 minutes, until golden brown.
- Meanwhile, make the hot chocolate: pour the milk into a small saucepan and add the olive oil. Place over a medium heat until warm.
- Add the milk chocolate and Horlicks powder and stir to melt, then pour into a small blender or use a whisk to blend together for 2 minutes.
- Pour into two mugs, top with the aerosol cream (if using) and serve with the freshly baked cookies.
Now buy Gordon’s book
Ramsay in 10 by Gordon Ramsay will be published by Hodder & Stoughton on 14 October, priced £25. To preorder a copy for £21.25 until 17 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20.