Cinnamon Buttered Toast Cookies

1. In a food processor, blitz toasted buttered sourdough until it resembles breadcrumbs.

2. To brown the butter, melt the 80g until foamy, bubbly and brown. Leave to fully cool.

3. Whip the 50g cold cubed butter, cooled brown butter & both sugars in a large bowl.

4. Add the egg and extra yolk, vanilla, black treacle. Mix to combine.

5. In a separate bowl, stir together the flour, baking soda, baking powder & salt. Gently fold the dry ingredients to the wet mixture.

6. Add 220g of broken chunks of chocolate, reserving 60g for the topping, along with half the toast flakes, fold through gently.

7. Roll 90g dough into balls then roll each through the remaining toast flakes.

8. Refrigerate for at least 1 hour on a lined baking sheet. Preheat oven to 190°C.

9. Place the cookie balls on a lined baking tray, leaving 3 inches between them. Bake for 8-10 minutes.

10. When hot, press the reserved 60g chocolate chunks into the tops of the cookies. Grate over a little nutmeg.

11. Allow the cookies to cool on the tray for 10 minutes before transferring to a rack to cool completely. Enjoy!

Recipe by Amy Ashton for Spice Dept.