how to make brown butter flapjack cookies

This cookie flapjack hybrid is fun to make and completely moreish. The browned butter adds a deep nutty flavour you’ll love, so don’t skip it!

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Ingredients (Makes 7 large cookies)

  • 125g unsalted butter

  • 50g caster sugar

  • 100g light brown sugar

  • 150g quick oats (not jumbo)

  • 65g flour

  • 1 egg

  • 1.5 tsp cinnamon

  • ¼ tsp fine sea salt

  • ½ tsp baking powder

  • Demerara sugar for sprinkling

  • 75g raisins, nuts or chocolate chips — you choose

Method (Prep time: 30 mins. Cooking time: 16 mins)

1. Preheat the oven to 180°c (or 170°c if you have a fan oven).

2. Heat the butter in a pan until it starts to brown and smell nutty (this can take 5-8 minutes). Take off the heat and leave to cool.

3. Once cool, whisk in the sugars and egg until light in colour. Stir in the flour, oats, baking powder, salt and cinnamon. Then add in your choice of fruit, chocolate and nuts. I used raisins.

4. Roll into balls, then sprinkle with Demerara sugar and a little salt (this adds crunch). Bake for 16 minutes, or until they’re golden on the outside and soft in the middle.

sweet, storecupboardJessica tatham