Store bought cookies can’t beat the smell of fresh-from-the-oven baked goods; it doesn’t have to be all that difficult to make these sweet treats in your kitchen either. Try this recipe for these sweet, crumbly snacks to go with your afternoon tea.
Baker Olivia Lim offers these tips: “When you make the salted caramel, be careful not to let the sugar overcaramelise – it could become too hard to use.”
She adds that “if it’s undercooked and watery, just boil it for two to three minutes to make it thicker. And use a wooden spatula to transfer the hot salted caramel – a plastic spatula could melt.”
This recipe makes 75 cookies.
For the salted caramel
1 tsp salt
50g salted butter
½ cup double cream or whipping cream with at least 35% fat
For the cookie base
190g unsalted butter, cut into pieces
225g plain flour
- To make the salted caramel, melt the sugar and salt over low heat in a wide and deep pot, until the sugar melts and the mixture is a light brown – about 5-8min.
- Add the butter immediately and whisk. Add the cream and continue whisking until the mixture bubbles and expands to three to four times its original volume.
- Boil the mixture for another 5min until it is thick. It should drip slowly off the back of a spoon. Transfer it into another pot to cool for 2 hours.
- Preheat the oven to 160 deg C.
- To make the cookies, rub the butter into the flour to form a soft dough. Add the sugar and knead into a large dough ball.
- Roll the dough into small balls. Place them on baking trays lined with greaseproof paper.
- Make a small hole in the middle of each ball and fi ll them with the caramel mixture. Bake for 15min.
Olivia Lim is a baker from online bakery My Lovebites; call 9388-2281 or email firstname.lastname@example.org to place orders with the bakery. For further information, visit the My Lovebites Facebook page.
This article was originally published in SimplyHer March 2011.