Pine nut and rosemary cookies

• 2 tbsp pine nuts, toasted, plus 3 dozen extra for topping each cookie
• 2 tsp finely chopped

Toast the pine nuts: the easiest way is in a dry frying pan over medium-high heat, shaking the pan constantly. Pulse the rosemary and toasted pine nuts in a processor till ground. Transfer to a bowl and add the flour, bicarb, ginger and a pinch of salt.

Cream the butter and sugar until pale and fluffy, either by hand or in a mixer, and add the oil. Mix in the flour, then the cream, then