Makes 18

Ingredients

200g softened butter, plus extra for the trays

100g light muscovado sugar

1 egg

250g plain flour

1 tsp cinnamon

2 tsp baking powder

100g sultanas

200g white chocolate chips (reserve 100g for piping)

Heat oven to 180C/160C fan/gas 4. Line 2 baking trays with baking parchment.   In a large bowl, beat together the butter, sugar and egg until smooth. Sift in the flour, cinnamon and baking powder, then combine to make a dough. Add the sultanas and 100g of the white chocolate, and mix to combine.

Roll lumps of dough into balls the size of golf balls. Flatten these onto the trays, leaving enough space between each for them to expand. Bake for 10 mins until golden (you may have to do this in batches). Remove the cookies from the trays and cool on wire racks.

Melt the remaining white chocolate in the microwave on Low in 20-second bursts. Using a small piping bag or a teaspoon, carefully drizzle a cross on top of each cookie. Leave to set before eating. These cookies can be stored in a cookie jar for up to 3 days.