Overnight Cookies Recipe

These cookies are so called because you can make them up before going to bed and leave them to bake slowly in the switched-off oven. Hey presto - there they are in the morning, lightly crunchy on the outside and deliciously soft in the middle. A wonderfully indulgent way to start the day.

Ingredients: (Makes 9)

1 egg white

90 g/3½ oz/½ cup caster (superfine) sugar

50 g/2 oz/½ cup ground almonds

90 g/3½ oz/generous ½ cup milk chocolate chips

90 g/3½ oz/scant ½ cup glace (candied) cherries, chopped

50 g/2 oz sweetened, shredded coconut

Method:

Preheat the oven to 220°C/425°F/Gas 7. Line a baking sheet with baking parchment. Put the egg white in a large, clean, grease-free bowl and whisk until stiff peaks form.

Add the caster sugar to the whisked egg white, a spoonful at a time, whisking well between each addition until the sugar is fully incorporated. The mixture should be completely smooth and glossy in appearance. Use an electric mixer for speed.

Fold in the almonds, chocolate chips, cherries and coconut. Place 9 spoonfuls on the baking sheet. Place in the oven, close the door then turn the oven off. Leave overnight (or at least 6 hours during the day) and don't open the door. Serve the cookies for breakfast.

Happy Baking,

Carol