With daylight quickly disappearing, I had a very short window of time in which to make and bake cookies and take photographs – possibly something to do with my limited photography skills. And cookies – well it’s slightly colder now and there’s nothing like a small comforting cookie to dunk in a cup of tea. I wasn’t sure whether I wanted to put chocolate pieces in the dough, nuts, cocoa powder, cardamom perhaps? I looked at a few different basic oat cookie recipes and mixed different parts of recipes, then decided to add ginger, but freshly grated ginger rather than ginger powder. I mixed all the grated bits of ginger with all its fiery juice into the dough and wasn’t sure what to expect – I usually use ginger powder in baking. When I took the first bite from the hot fresh-out-of-the-oven cookie, I realised that it tasted somewhat like a sweet stem ginger cookie, or like the crunchy stem ginger inside stem ginger dark chocolate. A delicious little surprise. And I just happened to have a large bar of Green & Black’s stem ginger dark chocolate lying in my cupboard – so of course quickly melted it and drizzled it on top before taking these photographs. A sprinkle of cinnamon never goes astray, of course – and this time, a handful of sesame seeds.