2 sticks butter, softened
4 ounces caster sugar (superfine)
10 ounces all-purpose flour
Ground spices, optional
Finely grated zest of 1 lemon, optional
Variations: Poppy seed: Add 2 tablespoons of poppy seeds to the flour. Lemon: Add the finely grated zest of 1 lemon to the flour. Orange: Add the finely grated zest of 1 orange to the flour. White chocolate and orange: Dip the tops of the orange cookies in 50 grams (2 ounces) melted white chocolate, and then let set on parchment or waxed paper. Spices: cinnamon, mixed spice, ginger: Add 1 teaspoon of a ground spice to the flour. Crystallized ginger and dark chocolate: Add 2 tablespoons finely chopped crystallized ginger to the flour. When the cookies are baked and cooled, dip the tops in 2 ounces melted dark chocolate, and then let set on parchment or waxed paper. Double chocolate chip: Use 9 ounces all-purpose flour, and add 2 ounces sifted cocoa powder to the flour. Bring the dough together and mix in 4 1/2 ounces dark or white chocolate chips. White chocolate and dried cranberry: Add 1/4 cup chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 2 ounces melted white chocolate and let set on parchment or waxed paper. Roll the leftover dough into a log shape, 3/4 to 1 1/4-inches in diameter, and then leave in the refrigerator for up to 2 weeks, or freeze for up to a couple of months. To bake: cut off slices, about 1/2-inch thick, and bake on a baking tray in a preheated oven. Always remove the cookies from their baking trays while they are still warm, otherwise they will stick.
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