In a bowl, mix the following amounts of dry ingredients to a large bowl and use a whisk to create a homogenous mix.

240g

240g

10g

10g

265g

225g

Using a knife, slice 280g into even chunks, transfer to a saucepan on low or medium heat and heat until melted.

Add 10g to the melted butter and mix thoroughly.

Gently crack 2 large eggs into the large bowl of dry ingredients.

Add the mixture containing 280g and 10g to the large bowl and mix thoroughly.

Using the large knife and chopping board, cut 570g into small chunks, approximately half the size of a cube section.

Add 570g to the large bowl and mix. This can be done with a wooden spoon, whisk or by hand as the mixture will be quite thick.

Mixed dough can either be baked on the day or covered and frozen as 4 doughballs in a freezer bag at -20^oC.

Shape the dough into small ping-pong ball spheres.

Use a small spoon to press in a dimple on the top of each ball.

Add 8 ping-pong sized doughballs to a baking tray lined with parchment paper.

If baking from fresh, bake in the oven at 180^oC for 8-10 minutes

If baking from frozen, bake at 180^oC for 15-20 minutes.

Let the cookies sit for approximately 5 minutes, this is to both allow them to cool and to set.

Enjoy cookies with some milk (or a milk substitute)!