So January is finally over. Hurrah! I can stop kidding myself with the whole ‘healthy eating’ thing and start munching on what I really want! I’m kicking February off with these amazing caramel shard cookies. They’re unbelievably tasty, seriously moreish and quite possibly my new favourite cookie.
Here is what you will need to make 20 cookies.
(Recipe is adapted from John Whaite Bakes)
- 100g Caster Sugar
- 3 tbsp Water
The Cookie Dough
- 200g Light Brown Muscovado Sugar
- 150g Unsalted Butter, Room Temp
- 1/2 tsp Salt
- 200g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Vanilla Extract
The Decoration (Optional)
- 100g Milk Chocolate
Caramel Shard Cookies Recipe
First up, we need to make the caramel. Put the sugar & water into a saucepan and stir together. Place over a high heat and allow to boil for about 5-6 minutes without stirring. (If you stir, sugar crystals will form and it won’t work.) When it’s ready, the bubbles will be much smaller than before & the caramel will be a nice golden colour.
Pour this onto a baking tray lined with baking paper or a silicone mat and allow to cool/set for at least 10 minutes.
Meanwhile, make the dough.
Either in a stand mixer with the beater attachment or in a large bowl with an electric hand whisk, cream together the sugar, butter & salt until light and smooth.
Add in the flour, baking powder and vanilla extract and mix until a crumbly dough is formed.
Wrap the caramel in cling film or place in a plastic bag and bash with a rolling pin to make small shards.
Tip these into the dough and give it all a good mix until everything is nicely incorporated. Pop the dough into the fridge for a minimum of 30 minutes.
Preheat your oven to 170°C/Fan 160°C.
Divide the dough into 20 pieces and roll into balls. Place spaced apart on a baking tray and bake for approx 16 minutes until golden on the edges. Allow them to sit on the tray for a few minutes before transferring to a wire rack to cool completely.
When the biscuits are cool, you can eat them as they are or decorate with chocolate.
If you’re decorating, melt the chocolate either in the microwave or in a bowl set over a pan of barely simmering water. Stir well until smooth and glossy then pour into a piping bag, snip the end and pipe stripes over each cookie. Leave until the chocolate has set.
These Caramel Shard Cookies are seriously tasty little biccys . The caramel flavour comes through beautifully! The hardest thing about these is stopping yourself from going back for more. They’re a bit like Pringles, once you pop – you just can’t stop!
Also, if you haven’t invested in John Whaite’s book yet, you should make it a priority. It’s full to the brim with fantastic recipes!
I hope you enjoyed this weeks post my lovelies, until next time.