Brown butter spring clean cookie

In a small pan, melt the butter over a medium-high heat, swirling occasionally, until it starts to turn golden and smells nutty. Tip into a large bowl and set aside to cool for 20 minutes. Once cool, add both sugars and the cream/milk, then beat together with an electric hand mixer (or use a freestanding mixer) for about 2 minutes until smooth. Beat in the egg for about 2 minutes until everything is evenly combined

In a separate bowl, use a fork to whisk together the flour, baking powder, bicarbonate of soda and salt, then fold into the butter mixture until just combined. Fold in the chocolate, seeds (and/or oats or nuts) and the dried fruit until evenly distributed (the dough will look a little dry, but will hydrate as it chills). Line a baking tray with baking parchment and scoop balls of dough (around 65g each) onto it. Chill for 2 hours or overnight.

Preheat the oven to 180ºC, gas mark 4. Arrange the balls on trays lined with baking parchment, leaving space between each. Bake for 12-15 minutes, swapping the trays around halfway through, until just set. Cool on the trays for 10 minutes, then transfer to a cooling rack.