Gordon, in a flash: Cookies with malted hot chocolate

These are flavoured with cinnamon, but you could use ground ginger, vanilla extract, lemon zest or even a pinch of chilli, if you like. You don’t have to make the hot chocolate, but I wouldn’t want you to be twiddling your thumbs while the cookies are in the oven. The olive oil, chocolate and Horlicks are wonderfully rich, but a cup of tea would be very nice too.

MAKES 16-18 cookies; hot chocolate SERVES 2

100g soft butter, plus extra for greasing

50g light or dark brown sugar

⅓ tsp ground cinnamon

150g self-raising flour

FOR THE MALTED HOT CHOCOLATE 

150ml whole milk

1 tbsp olive oil

70g milk chocolate

1 tbsp Horlicks drinking powder

aerosol cream, for serving (optional)

• Preheat the oven to 180C/ 160C fan/gas 4. Grease a large baking tray with a little butter.
• Put the measured butter into a bowl with the sugar and cinnamon and mix with a wooden spoon.
• Add the flour and mix until thoroughly combined.
• With clean hands, divide the dough into 12 equal pieces, roll them into balls and place on the prepared tray.
• Flatten each ball a little with a fork, then bake for 7 minutes, until golden brown.
• Meanwhile, make the hot chocolate: pour the milk into a small saucepan and add the olive oil. Place over a medium heat until warm.
• Add the milk chocolate and Horlicks powder and stir to melt, then pour into a small blender or use a whisk to blend together for 2 minutes.
• Pour into two mugs, top with the aerosol cream (if using) and serve with the freshly baked cookies.