Preheat the oven to 160°C (fan-assisted convection) and line a large baking tray with baking paper.

To prepare the cookie dough, whisk together the cooled melted butter and sugar (sachet 1), then mix in the egg until well combined. Add the cookie mix (sachet 2) and combine to form a smooth, soft dough.

Portion and roll the dough into smooth, even balls – we made about 20. Roll each ball in granulated sugar until completely coated, flatten slightly and space evenly on the prepared tray.

Bake for 10-12 minutes until the cookies are set but still soft in the centre. As soon as the cookies come out of the oven, press indents into the middle of each one using the back of a small measuring spoon. Set aside to cool completely.

Meanwhile, prepare the white chocolate ganache. Gently heat the cream and chocolate over a bain marie or in the microwave until melted, whisking to create a smooth, glossy ganache. Be careful not to overheat the mixture as this will cause it to seize.

Cover and chill the ganache until slightly thickened – you want it to be a soft, pipeable consistency. Place the ganache in a piping bag and fill the indent of each cookie. Alternatively, you can spoon the ganache into each indent while it’s still runny. Sprinkle over extra chopped white chocolate to decorate and allow the ganache to set completely before serving.