Sesame toffee cookies recipe

Method

1. Combine the flour, bicarbonate of soda and baking powder with ½ tsp salt and set aside. In a separate bowl, beat the butter and sugars for 4-5 mins using an electric hand whisk until light and fluffy. Add the egg and vanilla; whisk until combined.
2. Stir in the flour mixture using a wooden spoon until just combined. Fold through 100g tofee pieces, then cover and chill for 30 mins.
3. Pour the sesame seeds onto a plate. Using a tablespoon, scoop out spoonfuls of the dough and roll into 20 balls. Roll each ball through the sesame seeds. Sit the balls on lined baking sheets, leaving a 5cm space between each. Press the remaining tofee pieces into the top of each ball and chill for 30 mins. Meanwhile, preheat the oven to gas 5, 190°C, fan 170°C.
4. Bake the cookies for 10-12 mins until the edges are lightly golden. Leave to cool completely on the trays, then carefully slide a knife underneath to release from the paper. Store in an airtight container for 3-4 days at room temperature.

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• Freezing and defrosting guidelines

  Defrost at room temperature for 30-60 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

• We recommend this recipe for a special occasion or treat, as part of a balanced diet.