White Chocolate, Cardamom & Amaretto Cookies

Beat the sugars and melted butter together until smooth with no lumps.

Beat in the amaretto, egg, egg yolk and cardamom until thick and creamy.

Slowly fold in the flour and bicarb until just mixed, then fold in the chocolate.

Wrap the dough in cling film and chill in the fridge overnight. The longer you leave in the fridge before baking (max 3 days), the better developed the flavour will be!

When you're ready to bake the cookies, Preheat the oven to 170 degrees C. Put the dough into ice cream scoop balls and place on a baking tray lined with baking parchment. Be sure to leave plenty of space in-between each one to allow for spreading.

Bake for 8-10 minutes or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes, then move onto a wire rack to cool fully.