1. In a large mixing bowl, add the melted butter, Pnp Brown Sugar and white sugar and whisk to combine. Add the egg and vanilla essence and whisk until smooth. Add the cake flour, cornflour and bicarbonate of soda and mix until a smooth dough forms.

2. Fold or knead, depending on the texture, to the desired mix-ins to the dough. If the dough is too soft to work with, chill in the fridge for about 30 minutes. *Chef’s Tip: Sprinkle a little cornflour into the mix-in of choice before folding into the dough as this prevents them from sinking to the bottom of the cookies when baking.

3. Divide the dough into 2 pieces and return one piece to the fridge to work with later. Place the other piece on a baking tray lined with baking paper and lightly flour. Roll the dough into a rectangle about 1-1.5cm thick. Refrigerate for 10 minutes.

4. Preheat the oven to 175°C on fan-assist.

5. Use a knife to trim the edges to ensure the rectangle is neat. Cut the dough into 10cm long sticks about 1cm in width to resemble potato fries. Space the sticks out on the tray.

6. Bake the cookies for 10-12 minutes. If the cookies start to spread about 5-7 minutes into baking, remove them from the oven and use a knife or spatula to neaten the edges before returning to the oven to finish baking. Repeat steps 3-6 for the seconds batch of cookies. *Chef’s Tip: The cookies are pliable when hot, so shape & neaten as needed.

7. Allow the cookie fries to cool completely before serving with a dipping sauce of choice and ENJOY!