BROWN-BUTTER CARAMEL SNICKERDOODLES

Makes 10

EASY

GREAT VALUE

Preparation: 15 minutes, plus 15 minutes’ chilling time Baking: 25 minutes

flour 270 g cream of tartar ¾t baking powder ½t cornflour 2t salt ½t ground cinnamon ½t butter 170 g

Muscovado sugar 200 g sugar 50 g free-range egg 1 free-range egg yolk 1 sour cream 1T

Woolworths butter toffees 125 g Woolworths cinnamon sugar, for rolling

1 Preheat the oven to 180°C. In a large bowl, combine all the dry ingredients, except the sugar. Heat the butter in a small saucepan over a low heat until browned, then add the sugar. Allow to stand for 5 minutes until slightly cooled. Add the eggs and sour cream and mix. 2 Add the flour mixture to the brown-butter mixture and mix until combined. 3 Divide the mixture into 10 pieces, roll into balls, then press a toffee into each one, making sure the toffee is completely covered in cookie dough. Gently press each cookie to flatten and place on a lined baking tray. Chill for 15 minutes. 4 Bake for 15–25 minutes, then cool for 5–10 minutes. Roll in cinnamon sugar to serve.