AS civic duties go, this had to be one of the sweeter moments for the Mayor of Bournemouth.

Cllr Rod Cooper had the arduous task of choosing his favourite cookie, which had been baked in his honour by Level 1 Hospitality and Catering students at Bournemouth & Poole College.

And as an added bonus, he was also presented with an £180 cheque for a local charity.

Earlier this year BTEC Level 3 Business Course students sold more than 200 Mayor’s Cookies to shoppers at Castlepoint, Bournemouth to raise funds for Evelyn’s Bakery, Winton.

Cllr Cooper said: “As mayor, I get dozens of invites and interesting receptions but being asked to choose a cookie that will go on regular sale and raise more money for Evelyn’s is probably one of the best tasks I’ll have in my term of office.”

Evelyn’s Bakery supports people with learning and mental health problems and people recovering from traumatic brain injuries helping them gain catering experience.

Debbie Sherman, team leaders for the Level 1 group said: “This was a really educational process as well as helping a good cause.

“The students were able to test their skills in a commercial setting working in workplace kitchens and learning their own strengths and weakness.

“It’s been a rewarding experience for everyone involved.”

The Cookie Challenge students were: Joshua Shane, Kelly Gummer, Harry Randell, Abbie Lilly Ruth Jennings and Farrell Cowan.

The original idea was thanks to Kate Johnson of the College’s Community Link team.

If you would like to try them for yourself, here is the recipe for The Mayor’s Cookie.

White chocolate, butterscotch and fudge cookie Ingredients: 1 cup of brown sugar 1/2 cup of butter 1/2 cup of vegetable oil 2 eggs 1 teaspoon salt 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 teaspoon vanilla essence 1/2 teaspoon almond extract 3 cups of flour White chocolate chips Butterscotch chips and fudge Method Pre-heat oven to 375F.

Cream the butter and the sugar together.

Add the oil and then the eggs, flavouring and the dry ingredients. Add in the white chocolate chips. Make to a dough.

Roll into balls and pat out – about 60g per cookie.

Top with butterscotch chips and fudge pieces.

Bake in oven for 12-15 minutes until lightly golden. Then enjoy!