Time: 1 hour 15 minutes

Serves: 18 cookies

Spiced Molasses Cookies

180 unsalted butter, room temperature

110gm brown sugar

110gm caster sugar

1 egg

70gm molasses

1 tea spoon apple cider vinegar (optional)

330gm plain flour

1 tea spoon bicarb soda

1 tea spoon salt

2 tea spoons ground cinnamon

1 tea spoon ground ginger

1 tea spoon ground nutmeg

1/4 tea spoon ground cloves

1/4 tea spoon ground white pepper (optional)

80gm demerara sugar

Cherry Glaze

350gm icing confectioners sugar

4 table spoons boiling water

1.5 table spoons cherry liqueur*

*feel free to swap this for any preferred flavoured or spice driven liqueur or even vanilla essence. If looking to go for a plain glaze, swap the 1.5 table spoons for 1 table spoon more of boiling of water

White Chocolate Drip

180gm white chocolate, broken into blocks

Green food dye

Red food dye

Preheat oven to 170 degrees Celsius fan forced

Set up a stand mixer with paddle attachment. Add in the butter, brown sugar and caster sugar in and cream on high for 4-5 minutes, or until fluffy and pale. Add in the egg, molasses and apple cider vinegar and mix on medium for a minute or until combined.

In a large bowl, whisk together the flour, bicarb soda, salt and spices until all combined. Add in half the dry mixture into the wet mixture and mix at the lowest speed until just combined. Add the other half of dry mixture and mix on lowest speed again until just combined, making sure to not overman. Using a spatula, mix in any flour that hasn’t combined in and then place in fridge, whilst you set yourself up.

Line a baking tray and add the demerara sugar to a medium bowl. Set up a scales as well with a ice cream scoop ready. Grab the dough from the fridge and using the scoop, scoop out 45-50gm portions of cookie dough. Roll them up in your hands before rolling through the demerara sugar completely. You should end up with about 18 cookies. Place 9 cookie dough balls onto the baking tray and then place in the oven and bake for 14-16 minutes or until the edges are golden. They will appear quite soft but will harden as they cool. Repeat process with the other 9 cookies. Once baked, cool for a couple of minutes before transferring to wire rack to cool for 10 minutes.

Whilst cooling whisk together icing sugar, boiling water and cherry liqueur until smooth and homogenous. Once cookies are cool to the touch pour over half the cookie, so the cookies are half glazed. Once glazed prep the green white chocolate, by placing half the white chocolate in a bowl and microwaving in 15 second burst until smooth. Add in drops of green dye until you’re happy with the colour, be careful to not go to far and seize the chocolate. Using a fork or spoon drizzle strips of green chocolate over the cookies in thin lines over the glaze. Repeat this process with the rest of the white chocolate and red dye so you have a criss cross effect. Leave for a second to set before diving in.