Jamie Oliver's Almond and Pinenut Cookies

In an area like Arizona, where there are loads of pine nuts, it's no surprise to find them in all sorts of things, from breads and stuffings to pastes, but they're especially good

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   Preheat your oven to 180C/350F/gas 4. Spread the almonds and pine nuts on a roasting tray and put them into the hot oven for 5 minutes. Once they're beginning to colour slightly, take them out and save a couple of handfuls for later.
   
   Blitz the rest up in a food processor until you get coarse crumbs. Add your sugars, butter, egg, golden syrup, vanilla extract, flour and bicarbonate of soda, and pulse for a few minutes until nice and smooth.
   
   Spoon this mixture into a large bowl and add the porridge oats. Roughly chop the reserved nuts and fold these into the mixture really well, using a wooden spoon.
   Line 2 large baking sheets with baking parchment.
   
   Use a tablespoon to spoon dollops of the cookie mixture on to your trays, leaving enough space between them for the cookies to spread without touching. Resist the urge to flatten them down if they are sitting quite high on the tray. Bake the cookies in the hot oven for 10 minutes until golden around the edges. If they're still a bit gooey in the middle when you take them out, that's all right, because they'll harden up a bit as they cool.
   
   Leave them on the tray for about 10 minutes, then carefully transfer them to a wire rack to cool for 5 minutes - I like to eat mine warm. Pop the rest in a cookie jar and they'll keep for a few days.
   
   To make the orchata, boil 150g (5 1/2oz) long grain rice according to the instructions on the packet, then drain and run under cool water. Pop it in a liquidiser with 1ltr (1pt) of full-fat milk, 400g (14oz) hulled strawberries and 4tbsp soft brown sugar. Whiz until smooth, then taste and add a bit more sugar to suit you. Once it's lovely and silky, sieve it into a jug with a load of ice and discard any rice left behind.