Spiced White Chocolate Christmas Cookies

1. Add the butter and both sugars and mix with an electric hand mixer until pale and fluffy, 3-5 minutes.

2. Add the egg and vanilla extract and mix on a medium speed until just combined.

3. Add the plain flour, ginger, cinnamon, nutmeg, baking powder, bicarbonate of soda, and salt and fold until just combined using a rubber spatula.

4. Divide into 12 equal-sized portions and roll into balls. Roll each ball in the granulated sugar until lightly coated before placing onto a lined baking tray and placing in the fridge for 15 minutes.

5. Meanwhile, preheat the oven to 200C/180C fan. Line another baking tray.

6. Space the cookies out on the two baking trays and bake for 12-14 minutes until starting to brown a little at the edges.

7. Leave to cool for 10 minutes on the trays before moving to a wire rack to cool completely.

8. Once cooled melt the white chocolate in a small bowl. Dip just under half of each cookie in the chocolate allowing excess chocolate to drip off before placing on a sheet of baking paper. Decorate with the holly sugar decorations before allowing the chocolate to set for a around 15-20 minutes in the fridge.