As you might have read last week, I tried my hand at making browned butter for the first time. It was super easy to do and the mere aroma of the butter got my recipe cogs whirring as I tried to think up all the ways I could use my first batch.
We had a family day out planned to Creswell Crags in Derbyshire (more about that later!) so I wanted a treat which we could pop into our lunch bag. I settled on cookie cups as a sturdy treat and the cookie recipe I use is so easy to throw together that it literally took under an hour to make these from start to finish!
I won't lie, they are tooth achingly sweet but if you cut down the white chocolate then I think that'd work well. This recipe is so versatile so you can mix in any chocolate/nut/dried fruit and it'd work well so feel free to improvise with what you have in your cupboards.
Click here for the cookie recipe. I substituted light brown sugar for dark brown sugar in the recipe above as it's all I had in at the time but it does alter the flavour of the finished cookie and make it a bit more caramelly so make sure you use light brown if you'd like a more standard cookie flavour.