No messing about here, let's get baking...
Makes 36 cookies (Can be frozen and baked later)
Ingredients
- 225g Burnt Butter
- 2 Eggs
- 2 Egg Yolks
- 200g Dark Soft Brown Sugar
- 160g Caster Sugar
- 360g Plain Flour
- 120g Crushed Curiously Cinnamon
- 100g Chopped White Chocolate (I use white Maltesers truffles)
- 3/4 tsp Bicarbonate of Soda
- 3/4 tsp Baking Powder
Method
- Start by burning your butter. To do this you will want 225g unsalted butter, cut into cubes. Add these to a pan and heat on a medium to high heat. Use a whisk to continuously mix the butter until it turns brown in colour. Then remove from the heat and pour into a bowl to cool for around 30 minutes.
- Once cooled add your eggs and egg yolks to the burnt butter. Followed by both sugars and whisk together until fully combined.
- Now fold in the plain flour, bicarbonate of soda and baking powder. Add the Curiously cinnamon bits and white chocolate and knead into the cookie dough.
- Cover the bowl containing the cookie dough with cling film and place in the fridge to chill for 3 hours.
- Once chilled, remove from the fridge and measure out 40g pieces of the dough and roll into equal sized balls.
- Spread the balls on the baking tray and bake in a pre-heated oven at 170C Fan for 10 - 12 minutes. Once baked remove from the oven and leave on a cooling rack to cool.
- Any dough you don't want to bake straight away can be rolled into balls and frozen in a zip-lock bag. To cook from frozen allow a few extra minutes baking time.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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