Cashew Crunch Biscuits

Sift the flour and salt into a mixing bowl Stir in the malted milk powder, then rub in the butter until the mixture resembles breadcrumbs.

Add the sugar and egg and mix into a dough with your hands. Wrap in cling film and chill for 30 minutes.

Heat the oven to 190°C (170° fan) 375°F gas 5. Line 2 baking trays with non-stick baking paper.

Roll out the dough on a lightly floured surface, about 8-9mm thick.

Using a 5-7cm | 2-3" heart-shaped cookie cutter, cut biscuits out of the dough and place on the baking trays.

Bake for about 10 minutes, until golden. Cool on the baking trays for a few minutes, then place on a wire rack to cool completely.

For the topping: gently heat the sugar and butter in a pan over a low heat until the sugar has dissolved, stirring now and then.

Pour in the condensed milk and heat gently for 5-6 minutes, stirring all the time, until well combined.

Increase the heat and as soon as the caramel starts to bubble, remove from the heat and stir in the vanilla. Leave to cool until barely warm.