Let the food processor do all the work for these chewy ginger cookies, made extra decadent with gooey nougat on top!

100g butter
2 3/4 c flour (I used spelt)
1 1/2 c unrefined sugar (I used a mix of muscovado and coconut)
1 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp cardamom
1 1/2 cm fresh ginger root, grated
1/2 tsp salt
1 1/2 tsp baking soda
2 eggs (I think you can get away with 1)
1 tbsp white wine vinegar
150g nougat, chopped

Preheat oven to 150C. Line 2 baking trays with baking paper.
In a food processor blitz the butter, flour, sugar, spices, salt and baking soda for 30 seconds until mixed. Add the eggs and vinegar and process until until smooth.
The dough will be sticky, so use an ice cream scoop or spoons to drop tablespoons onto your baking trays a few cm apart. The cookies will spread quite a lot. Shape into balls and flatten slightly with a bit of nougat on top. Bake for 12-14 min.
Cool on a wire rack.