1. Partially crush the cornflakes and toss with sugar, salt and melted butter
2. Spread on a tray and bake for 20 min at 140°C
3. Leave to cool
4. Use round cookie cutters to get the Kāpiti Salted Caramel & Macadamia to match the shape of the
   cookies and place on a tray
5. Put the tray into the freezer
6. Combine the dry cookie dough ingredients in a bowl
7. Mix the wet ingredients together
8. Combine the dry and wet ingredients together to form a dough ball
9. Refrigerate for 2 hours to prevent cookies from spreading when baking
10. Incorporate the cornflake clusters into the cookie dough
11. Use an ice cream scoop to form cookie balls
12. Bake at 170°C for 13 minutes
13. Cool for 10 minutes before removing from the tray
14. Using two cookies, sandwich the chunks of Kāpiti Salted Caramel & Macadamia in between
15. Repeat for the other cookies
16. Serve and enjoy immediately

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