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Poppy seed: Add 2 tablespoons of poppy seeds to the flour.

Lemon: Add the finely grated zest of 1 lemon to the flour.

Orange: Add the finely grated zest of 1 orange to the flour.

White chocolate and orange: Dip the tops of the orange cookies in 50g (2oz) melted white chocolate, then allow to set on greaseproof paper.

Spices (cinnamon, mixed spice, ginger): Add 1 teaspoon of a ground spice to the flour.

Crystallised ginger and dark chocolate: Add 25g (1oz) finely chopped crystallised ginger to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted dark chocolate, then allow to set on greaseproof paper.

Double chocolate chip: Use 250g (9oz) plain flour and add 50g (2oz) sifted cocoa powder to the flour. Bring the dough together and mix in 125g (4½oz) dark or white chocolate chips.

White chocolate and dried cranberry: Add 50g (2oz) chopped dried cranberries to the flour. When the cookies are baked and cooled, dip the tops in 50g (2oz) melted white chocolate and allow to set on greaseproof paper.