• Add all the ingredients from section 1 and mix well in a big bowl.
• Now melt the butter in a small pot. Add sugar and whisk until combined and smooth. You don't want to see any sugar lumps.
• When the butter and sugar mixture is cooled down (it should only take few minutes), add egg and vanilla extract and mix well. Pour the dry ingredients, fold with a spatula, add the remaining ingredients from section 3 reserving some for topping when cookies are baked.
• Now put a large plate in your bowl to block the air and transfer it to the fridge to cool down for at least an hour (you can make the dough the day before baking if you'd like).

  * You could use plastic foil to wrap around the bowl but I find it very wasteful and frankly, the trick with plate works perfectly fine.
• Put some parchment paper on your baking tray and heat up the oven to around 165°C. Cut the dough into even 16 parts and fold them into little balls. Try to make them taller (oval shape) as they will collapse when baking. Put 8 cookies on a standard baking tray at a time and bake for 12 minutes. They should look browned and starting to crack when you take them out but soft to touch- they will keep cooking when they cool down. Transfer cookies to a cooling rack and add any reserved topping now. Try to wait at least 15 minutes for them to cool down and finish cooking before eating.

Freezing

• Once cooled, you can transfer them to a container or zip seal bag and freeze for up to a month. You can let them thaw over the night in the fridge or put them in the air fryer for a couple of minutes for a quick dessert.