Ingredients

Method

• 270 g flour
• ¾ t cream of tartar
• ½ t baking powder
• 2 t cornflour
• ½ t salt
• ½ t ground cinnamon
• 170 g butter
• 200 g Muscovado sugar
• 50 g sugar
• 1 free-range egg
• 1 free-range egg yolk
• 1 T sour cream
• 125 g Woolworths butter toffees
• Woolworths cinnamon sugar, for rolling

Method

Ingredients

1. Preheat the oven to 180°C. In a large bowl, combine all the dry ingredients, except the sugar. Heat the butter in a small saucepan over a low heat until browned, then add the sugar. Allow to stand for 5 minutes until slightly cooled. Add the eggs and sour cream and mix.

2. Add the flour mixture to the brown-butter mixture and mix until combined.

3. Divide the mixture into 10 pieces, roll into balls, then press a toffee into each one, making sure the toffee is completely covered in cookie dough. Gently press each cookie to flatten and place on a lined baking tray. Chill for 15 minutes.

4. Bake for 15–25 minutes, then cool for 5–10 minutes. Roll in cinnamon sugar to serve.

Find more biscuit recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom