Ginger, Cashew, and Cornflake Cookies with Salted Caramel Praline

Salted Cashew Praline

Grease a small slice tin and line with baking paper. Set aside.

Put the sugar into a large saucepan or non-stick frying pan with high sides. Shake the pan a little so the sugar spreads out evenly. Place over a medium-high heat and leave, without stirring, until melted and dark amber in colour. If you stir it the sugar will crystallise so just give the pan a swirl every now and then. As soon as it has all caramelised and melted quickly stir in the cashews and quickly pour into the prepared tin. Refrigerate for about 10 minutes, until cooled and set. 

Transfer to a resealable bag and, using a rolling pin, lightly bash a few times to break into pieces. Store in an airtight container at room temperature for up to three days.

Cornflake Cookies

Preheat the oven to 180°C. Line two baking trays with baking paper. Set aside.

Use an electric mixer on a high speed to beat the butter and sugars until pale and creamy. Add the flour, ground ginger, stem ginger and salt, and beat on a low speed until just combined. Add the cornflakes and cashews and mix briefly until combined. Roll into balls of about 2 tablespoons each and space evenly on the prepared trays. Flatten slightly with a fork.

Bake in the oven for about 20–25 minutes, or until golden brown and firm to touch. Remove from the oven and cool on the trays for 5 minutes. Transfer to a wire rack to cool completely.

Ginger Icing

Put the butter and brown sugar into a saucepan over a medium heat. Bring to a boil, whisking occasionally. Add the cream and whisk until combined. Remove from the heat and pour into the bowl of an electric stand mixer. Add the salt and beat on a medium speed for about 20 seconds. Gradually beat in the icing sugar and ginger. Increase the speed to high and beat for 3–5 minutes or until thickened. Beat in the milk if needed to achieve a spreadable consistency.

Spread 1 tablespoon of ginger icing over each cookie. Sprinkle over the salted cashew praline and the crystallised ginger.

Once the icing has set, store in an airtight container. These cookies will keep for up to a week. Makes 30 cookies