Brown-butter caramel snickerdoodles

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

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

Cooking Instructions

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