Browned Butter Toffee Cornflake Cookies

Small Batch Toffee

• 28 g butter
• 50 g granulated sugar
• 1/4 tsp salt
• 1/4 tsp vanilla extract

Cornflake Crunch

• 80 g cornflakes, roughly crushed
• 20 g milk powder
• 13 g granulated sugar
• 1/2 tsp salt
• 50 g butter, melted

Cookies

• 170 g butter
• 200 g packed muscovado sugar
• 50 g granulated sugar
• 1 egg + 1 egg yolk
• 15 g vanilla extract
• 240 g all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp sea salt
• 80 g cornflake crunch (reserve some for topping)
• chopped toffee, to taste
• 50 g sesame seeds

Directions

• Toffee: Melt the butter. Add the sugar, salt and vanilla and cook, stirring, until thick and bubbly. Pour onto parchment and let harden for ~15 min, then break into small pieces.
• Cornflake crunch: Mix everything together, spread onto a lined tray and bake at 165C for 20 min until golden. Cool and break into pieces.
• Cookies: Brown the butter until golden and nutty. Let cool slightly, then whisk with both sugars. Add the egg, egg yolk and vanilla.
• Mix in the dry ingredients until just combined. Fold in the cornflake crunch, sesame and chopped toffee.
• Scoop into 12 balls, top with extra toffee and chill for at least 1 1/2 hours.
• Bake at 175C for 9-10 min. While warm, shape with a large glass. Top with extra cornflake crunch and toffee.
• Let cool for 10-15 min and devour.

Makes about 12 cookies.