A variation on the classic Jam-Drop Cookie, these salted caramel-filled cookies make for a rather delicious change. Best served alongside a strong cup of coffee or black tea!
School holidays are coming to a close here in Canberra, so as of next week, life will slip back into the usual routine, which hopefully will also see blogging become a weekly occurrence once more. Apologies for my recent sporadic posting – life has been busy of late.
Salted Caramel Biscuits/Cookies | Gather and Graze
For the Cookies:
- 160g (⅔ Cup) Unsalted Butter (softened)
- 115g (½ Cup) Raw Caster Sugar
- 1 Large Free-Range Egg
- 1 Teaspoon Vanilla Extract
- 350g (2 Cups) Plain/All-Purpose Flour (sifted)
- Pinch of Salt
For the Caramel Filling:
- 70g (⅓ Cup) Brown Sugar
- 60g (¼ Cup) Unsalted Butter
- 2 Tablespoons Pure (Heavy) Cream
- Sea Salt Flakes (I used Fleur de Sel) for sprinkling over the tops
To make the Cookies:
Place the butter, sugar and vanilla extract into the bowl of an electric mixer and beat until light and fluffy. Add the egg and continue to beat until combined. Scrape down the edges of the bowl as required. Now add the flour and salt and mix on low speed until the cookie dough comes together. Cover and refrigerate the dough for at least 1 hour.
Pre-heat the oven to 190°C/375°F. Line 2 large baking trays with baking/parchment paper.
Shape the dough into balls (2.5cm/1inch in diameter) and place, leaving a little space between each to allow for spreading, onto the baking trays. Flatten each ball slightly, then using the end of a wooden spoon, press down into the middle of each to create an indent.
Bake each tray of cookies for about 8-9 minutes or until just starting to turn a golden colour. Remove from the oven and allow to cool completely on a wire rack.
To make the Caramel Filling:
Place the butter and sugar into a small saucepan and stir constantly as you bring it to a boil. Allow to boil for 1 minute, before removing from the heat and stirring in the cream.
Allow the caramel to cool down for about 15 minutes.
Spoon a little caramel into each cookie indent, until it just reaches the top. Sprinkle the top of each cookie with a small amount of sea salt. Allow the caramel to set for 10-15 minutes, before serving.
- Adapted from a ‘Land O’Lakes’ recipe