- 250 g butter, at room temperature
- 50 g caster sugar
- 100 g light Muscovado sugar
- 200 g self-raising flour
- 2 tbsp semi-skimmed milk
- 100 g plain chocolate chips
- 50 g raisins
- Finely grated zest of 1 orange
Line a baking sheet with baking paper. Using an electric mixer, beat the butter and sugars until fluffy. Stir in the flour and milk until combined. Add the remaining ingredients, mixing well. Bring it all together with your hands to form a dough.
Divide the mixture into 20 small balls. Flatten slightly then place on the baking sheet. Freeze until firm, then pack the cookies into a freezer bag and store for up to 3 months.To bake, preheat the oven to 180°C, fan 170°C, gas 4. Line a baking sheet with baking paper.
Remove the cookies from the freezer and place on the baking sheet, allowing room for them to expand. Bake for 15-20 minutes until golden. Cool slightly before transferring to a wire rack.
Cook’s tip: for a special occasion, try baking a giant cookie and write a message on it in melted chocolate.