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13 Leave to cool completely before serving. STORE The cookies will keep in an airtight container for 5 days, so if you make a batch
on Sunday night they will last the school and working week.
10 Line 2 or 3 baking sheets with parchment
paper. Roll the dough into walnut-sized balls.
11 Flatten each ball slightly, leaving plenty of
space between them.12 Bake in batches for 10–15 minutes until
golden. Cool slightly, then move to a wire rack.