Honey Nut Cornflake Cookies

Directions

1. 1

   Brown the butter. Add your butter to a saucepan on a medium-low heat, and stir this until melted. Continue stirring on a low heat until it starts to froth vigorously and a cappuccino-like foam forms on the top, and small brown solids start to form at the bottom. Immediately remove this from the heat, stirring continuously for a few more seconds, then transfer this to a bowl. Reweigh the the butter as this will have reduced in weight, and top this up with regular butter to weigh 115g.

2. 2

   To the browned butter, and add in the peanut butter and honey and whisk to combine. Then, add in the light soft brown sugar and caster sugar, and whisk this well until combined. Then add vanilla and whisk well. Making sure the mixture is cool to the touch, add in 1 large egg and whisk until smooth.

3. 3

   In a separate bowl, combine plain flour, salt, bicarbonate of soda and baking powder. Fold in the dry ingredients into the wet batter until just combined.

4. 4

   Then, fold through the white chocolate, peanuts and honey nut cornflakes.

5. 5

   Cover the dough in cling film and refrigerate for 1 hour, to firm up.

6. 6

   Whilst the dough is chilling, crush about 150g honey nut cornflakes and add these to a small bowl.