Salted caramel cookies

Caramel biscuits. And that in itself would be a great reason to try them. But there is also another: the caramel is brown sugar and muscovado (a soft brown sugar, unrefined, with a strong taste of molasses, that makes the cakes very aromatic), and the flavor of these cookies is truly exceptional. The recipe is Montersino but I have added a pinch (abundant) of salt because I love the salted caramel. I give you the recipe for just 20 cookies, because once tasted them you'll end up eating all the cookies you have prepared, and I don't want to be guilty of indigestion.

Ingredients for about 20 biscuits:

  • 90 grams of brown sugar
  • 25 grams of cream
  • 175 grams soft butter
  • 25 grams muscovado sugar (soft brown sugar)
  • a pinch of salt
  • brown sugar to decorate cookies
  • 275 grams of flour of the type double zero

Prepare the caramel by dissolving the sugar in a saucepan over low heat, putting a little at a time, until it becomes liquid and a dark blonde color. Heat the cream and merge it with caramel and wire, beating with a whisk, bring to a boil. Then add the salt and, floor plan, the butter until dark caramel, smooth and dense. Put it in a bowl and let it cool completely. Put in a bowl the flour and sugar muscovado and pour the caramel, mixing everything until you have a ball hard and smooth. Put it in the fridge for at least five hours, until you are well set.

Preheat the oven to 180 degrees static. When the mixture is hard, roll out with rolling pin the mixture well floured work surface and cut out some thick biscuits about half a centimetre. Sprinkle cookies with brown sugar and bake for 13 minutes.

 

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12 comments

Pina December 16, 2013 at 09:29

I would try to get them this morning, but there are no eggs ? I await your response. Can you please send some cookies with coconut flour recipe? Thank you very much

Reply
Sicilians creative in the kitchen December 16, 2013 at 13:30

Hello Pina, No there are no eggs. I'm used’ a recipe with very few ingredients: the important thing is that you make the dough in the refrigerator to cool for long because it is very soft and fat. With the coconut flour I haven't made, but control between the recipes at home and if I find something good you send by mail. See you soon, ADA

Reply
Michela November 27, 2013 at 00:04

You've convinced me! I must try them.
But the muscovado where is?

Reply
Sicilians creative in the kitchen November 27, 2013 at 12:15

Hello Michael and welcome to my blog! You find very large supermarkets or in good medicine. If you don't find, use only the common sugar. A warm greeting, ADA

Reply
Sonia November 26, 2013 at 16:46

Oh yes! I know them and they are great! you played to perfection! you're very good dear!

Reply
Sicilians creative in the kitchen November 26, 2013 at 17:37

I didn't know you did you know them, from pastry expert which are! A hug dear!

Reply
Simona November 26, 2013 at 13:40

These cookies have a scent and taste fantastic!!!!!:) very good as always! A big kiss!

Reply
Sicilians creative in the kitchen November 26, 2013 at 13:44

Hello Simona! Let's say that the credit is not mine but of Montersino, I have made only small variation of aims of salt in the caramel… But are ideal to nibble on a cold day with a nice hot tea! A hug, ADA

Reply
Simona November 26, 2013 at 10:25

Good!How much flour you need?

Reply
Sicilians creative in the kitchen November 26, 2013 at 11:27

275 grams of flour of the type double zero.
I had actually forgotten to insert it.
My apologies and thanks for reporting

Reply
Anna November 26, 2013 at 08:18

Sorry, but it lacks the dose of flour?

Reply
Sicilians creative in the kitchen November 26, 2013 at 11:28

pardon: 275 grams of flour double zero.

Reply

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