• Prep Time 10 minutes
  • Cook Time 30 minutes
  • Serving For 2-3 people
  • Difficulty Easy

Recipe Description

This recipe is courtesy of Anchor Dairy

This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 227g Anchor Unsalted Butter
  • 250g all purpose flour
  • 50g corn flour
  • 4g baking powder
  • 4g baking soda
  • 4g salt
  • 70g ground almond
  • 120g dark brown sugar
  • 50g granulated sugar
  • 2 whole eggs
  • 6g vanilla extract
  • 200g cereal, slightly crushed


    To Make Brown Butter:
  1. Prepare a bowl of ice water a side. Cook butter in a stainless steel pot, over medium heat, stirring often. When melted butter starts to boil until it foams then amber brown takes about 2-2.5mins (160°C-165°C). Off heat, place pot on ice water slowly, stir the butter and allow to cool to room temperature.
  2. To Prepare Cookie Dough:
  3. Sift flour, baking soda, and salt together.
  4. In a medium bowl, add brown sugar, granulated sugar and brown butter. Using hand held mixer on medium speed, beat until incorporated, about 1 min.
  5. Add eggs, vanilla, increase speed to medium high and beat until lightens and begin to thicken, about 1min.
  6. Reduce speed to lowest, add sifted dry ingredients and ground almond then mix just to combine. Fold in cereal.
  7. Rest dough in chiller for 30mins. Dough look loose at first but will firms up after resting.
  8. To Bake:
  9. Preheat oven to 160°C. Portion cookies with a 1oz ice cream scoop or portion it to 30g by hand. Form the dough into balls and place on a line baking tray, space cookie dough 3" apart.
  10. Bake for 10-12mins or until the edges are golden brown. Transfer to a wire rack to cool completely. Enjoy!

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