Make the white chocolate ganache

• Combine the white chocolate and double cream in a bowl.
• Melt in the microwave in minute bursts, stirring between each burst.
• Set aside to cool, then chill in the fridge.

Cream the butter and sugars

• Cream the unsalted butter, light brown sugar and granulated sugar together.
• Add the egg, vanilla extract and golden syrup and whisk until slightly lighter in colour.

Add the dry ingredients

• Add the plain flour, cocoa powder, bicarbonate of soda and salt.
• Mix until a dough forms.

Shape and bake the cookies

• Roll the dough into balls of about 65 g each.
• Place on a baking tray and bake at 180 °C for 10 minutes.
• Leave to cool completely.

Whip the ganache with crushed Oreos

• Whip the chilled ganache until light and airy.
• Fold in the crushed Oreos.

Decorate the cookies

• Pipe the ganache onto the cooled cookies with a piping bag.
• Top with crushed Oreos, Oreo halves and melted chocolate.