Salted Toffee and Roasted Almond Cookies

. February, 2017
Photography by Claire Aldous.
Salted Toffee and Roasted Almond Cookies

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.