Cookies - 6 x Chocolate Chip and 6 x Fruit & Nut

Beat together the sugars, butter and vanilla until smooth and fluffy.

Whisk in the beaten egg gradually. Then gradually whisk in the self raising flour (and salt).

Separate the dough in half if using different fillings. I added the fruit and nuts to one dough mix and folded it in well and formed a soft dough. Using Wispa and Twirl bars for the chocolate chip cookies, I put the chocolate in fridge for an hour then chopped it into small chunks then put in freezer bag in freezer for 30 mins. Finally folded it into the other dough mixture.

Roll your doughs in greaseproof paper in a sausage shape and chill in fridge for an hour.

Preheat oven to 180°C/160° fan assisted. Line a baking tray with greaseproof paper. Roll dough into a ball in your hand about the size of a golf ball. Place on the tray and push down gently to flatten slightly. Bake for 12/15 minutes just until the edges start to brown.

Remove from oven and allow to cool on a cooling rack. You are left with a tasty, crunchy edged, soft centred treat.