Toasted milk cookies · Rach Pilston
This recipe is based on some cookies that Jess had at a wedding in upstate New York a few years ago. The groom, a chef, made these with his cousin (also a chef) for the lucky guests. They are the right balance of sweet and salt with an extra toasty depth – the kind of cookie you never want to end. We have adapted the recipe ever so slightly, but the soul remains the same.
The depth here comes from two ingredients – brown butter and the secret, toasted whole milk powder. The latter is something you’re going to have to seek out, but it’s easy to buy good organic stuff online, and trust us, the smell when you open the oven door will be so worth it.
The more adventurous among us should try a sprinkling of Halen Môn Salty Pumpkin Spice on each cookie before baking.
There are a few stages here, but the good news is, once you’ve made a batch, they freeze well in individual portions and you can bake them as and when needed – just add a couple of minutes to the cooking time.