Salted Toffee and Roasted Almond Cookies
Photography by Claire Aldous.
BROUGHT TO YOU BY Kenwood
Little pockets of toffee, nuggets of roasted almond and a pinch of sea salt, make these cookies the perfect mix of salty, sweet, crunchy and chewy.
Serves: 20
INGREDIENTS
90 grams butter, melted and cooled
1 large egg, size 7
1 teaspoon vanilla extract
1 cup plain flour
½ teaspoon sea salt
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
½ cup packed brown sugar
¼ cup caster sugar
15 hard toffees, roughly chopped, I used 140 gram bag Werther’s Original
⅓ cup roasted skin-on almonds, roughly chopped
To cook
⅓ cup roasted skin-on almonds, roughly chopped
sea salt for sprinkling
METHOD
Line a large flat baking tray with baking paper
Preheat the oven to 160°C fan bake
Whisk the egg and vanilla into the cooled butter.
Combine all the remaining ingredients in a large bowl and add the butter mixture. Stir together to make a thick dough.
Place tablespoonfuls on the tray, spacing them well apart and flatten lightly with a fork, I put 10 on a tray.
Top with a sprinkling of almonds and a pinch of sea salt.
Bake in batches for about 9–10 minutes until lightly golden brown. Leave on the tray for 5 minutes before transferring them to a cooling rack. Repeat with the remaining dough. The cookies will keep for 3 days in an airtight container.
Makes about 20 cookies, depending on their size.
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!