Step 1

Preheat the oven to 180C/350F and line two baking sheets with parchment paper.

Step 2

Cream the sugar and butter in a bowl with an electric mixer until it is pale and fluffy.

Step 3

Mix the arrowroot and water in a cup and then add to the bowl along with the vanilla essence and stir.

Step 4

Sift the spice mix, baking powder and flour into the bowl, and fold. You may find it easier to use your hands to mix.

Step 5

If you are using chocolate bars, cut into chocolate chip sized chunks and add. Stir so they are evenly distributed.

Step 6

Using your hands, divide the mixture in four. Then divide each part into 4 golf sized balls. You should make 16 in total.

Step 7

Place them onto the lined baking sheets (8 on each) making sure to leave enough room for each to spread. Gently push them down.

Step 8

Place in the oven for 10-12 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will set when cooling and give that perfect gooey texture inside.

Step 9

Sprinkle each cookie with some sea salt.

Step 10

For best results eat on the same day but they will keep for 2-3 days in an airtight container.