Gingerbread & White Chocolate Skillet Cookie Recipe

Ingredients

185g butter, softened, plus extra to grease
100g Demerara sugar, plus extra to sprinkle
50g caster sugar
1 egg
225g plain flour
½ tsp bicarbonate of soda
1 tbsp lebkucken spice mix
2 tsp ground ginger
125g white chocolate buttons
Vanilla ice cream, to serve

Prep: 20 mins | Cook: 20-25 mins

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Method

1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Grease a 25cm ovenproof cast iron skillet or frying pan with butter and set aside.

2. Scoop the butter into a large mixing bowl and beat with electric beaters until soft and creamy. Add the Demerara sugar and caster sugar and beat together till fluffy and well combined. Crack in the egg and add 1 tbsp of the flour. Beat well till combined.

3. Sift in the remaining flour with the bicarbonate of soda and spices. Add a generous pinch of salt. Use a spatula or wooden spoon to beat everything together.

4. Add most of the white chocolate buttons to the cookie mix and fold them into the cookie mixture.

5. Scrape the cookie mixture into the prepared skillet/frying pan. Scatter over the remaining white chocolate buttons. Sprinkle over a little Demerara sugar. Bake for 20-25 mins till golden brown and firm around the edges, but still a little soft in the middle.

6. Let the cookie cool in the pan for 5 mins. You can add scoops of vanilla ice cream to the cookie in the skillet and take that to the table, so everyone can dig in and share (remembering that the pan will be hot), or let the cookie cool for extra 10 mins so it firms up in the pan, before scooping slices out of the pan and serving.