Their crunch is addictive after I finished mine, Mr NQN gallantly handed me his. Once done, I then beseeched chef Juliet Michell for the recipe. She was kind enough to share it with me and one afternoon before commencing the e-book, I baked a batch of these ferociously good cookies. They were easy and ended up being my sustenance that evening in lieu of a proper dinner. You can dip these in chocolate or leave them plain without. If you are a fan of dime bars, brandy snaps or other toffeed nutty bars these might be your downfall or your fifty shades of crunch.