Creme Brulee Snickerdoodle Cookies

1. Add the softened butter, light brown sugar and caster sugar to a large bowl. Cream together for 2–3 minutes until light and fluffy.
2. Add the egg and vanilla paste and mix until smooth and fully combined.
3. Add the plain flour, bicarbonate of soda, cream of tartar, cinnamon and nutmeg. Mix until just combined and a soft cookie dough forms. Be careful not to overmix.
4. In a separate small bowl, mix together the cinnamon and sugar for the coating.
5. Portion the cookie dough into balls and roll each one generously in the cinnamon sugar until completely coated.
6. Place the cookie dough balls onto a lined baking tray, leaving enough room between each one to spread. Refrigerate for 30 minutes.
7. Preheat the oven to 180°C.
8. Bake the chilled cookies for 8–10 minutes, until the edges are set but the centres are still soft and slightly underbaked.
9. While the cookies are still warm, use the back of a spoon or small measuring cup to gently create a shallow well in the centre of each cookie for the custard.
10. Leave the cookies to cool on the baking tray for 5–10 minutes before transferring to a wire rack to cool completely.
11. Once completely cool, spoon or pipe the chilled vanilla custard into the centre of each cookie and smooth the top into an even layer.
12. Sprinkle a thin, even layer of sugar over the custard. Using a blowtorch, caramelise the sugar until golden, bubbling and glassy. Leave for 1–2 minutes to cool and harden before serving.

Alternative Brûlée Topping – No Blowtorch

1. Add sugar to a saucepan with just enough water to wet it. Place over medium heat and cook without stirring until the sugar turns a deep golden caramel.
2. Carefully pour small, thin circles of caramel onto a sheet of baking paper and leave to cool completely until hard.
3. Once the cookies have been topped with custard, place a caramel disc on top of each one to create the signature crème brûlée crack.