An old-fashioned Kiwi cookie that has been a kids’ lunch box staple forever.
- If you don’t have a cake mixer, use a hand-held electric mixer to cream the butter and sugar, then do the rest by hand.
- It’s not compulsory but I love to add a wee drizzle of chocolate ganache to the top of these for extra cookie badness. Use the Afghan ganache recipe.
- You can keep the dough in the fridge for up to five days if you don’t want to bake the whole batch in one go. To store, roll into a sausage shape and wrap in clingfilm. When you’re ready to use the dough, unwrap and slice into even cookie rounds.
- The cookies keep for up to four days in an airtight container or jar.