Salted Caramel Almond Pancake Cookies

Preheat oven to 170°C.

In a mixing bowl, place in 1/2 box (200g) Dr. Oetker Nona Pancake Mix, 1 egg and 75g unsalted butter. 

Use fingertips to rub and mix the mixture until a well-combined dough is formed. Chill the dough in fridge for at least 30mins.

Tips: Freeze your cookie dough to shorten the time for a firm dough texture

On a parchment paper, roll the dough into ball shape and flatten it with rolling pin. Then, use a fork to poke holes all over the dough.

Transfer the flatten cookies dough (together with parchment paper) into baking pan and bake for 10 minutes, or until lightly golden. 

In a medium saucepan, combine 60g unsalted butter, 60g sugar, 60g honey and 60g whipping cream. Stir over low-medium heat until sugar and other ingredients are well dissolve. Simmer for 3-5 minutes, or until mixture is golden and thick. 

Turn off the heat, add in baked almond flakes and stir to combine.

Tips: Amount of almond flakes depends on personal preference

Spread almond mixture evenly over cookies base by using a spatula. Bake for another 10 minutes, or until topping is golden brown. Cool in pan for 5 minutes and cut into squares while still warm.