Salted Toffee and Roasted Almond Cookies
Photography 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.
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