Hello! Hope you all had a lovely weekend! So I thought I would hold this post back a bit but I've been asked by lots of people at my work to share the recipe after they tried these scrummy cookies on Friday. You can make pretty much whatever filling you fancy to go into these little stacks of deliciousness, I chose chocolate and caramel- both fillings handmade!
So this recipe is the same as the Millie's Cookie's recipe I posted last week, but the cookies are shaped slightly differently and of course, the all important filling.
You will need:
125g salted butter
100g light brown soft sugar
125g caster sugar
2 tbsp vanilla extract- extract is always better than essence. The vanilla I always use is Madagascan Vanilla Extract.
225g self-raising flour
1/2 tsp salt
For the chocolate filling:
125g icing sugar
100g Cocoa powder
100g salted butter
For the caramel:
200g granulated sugar
90g salted butter
120ml double cream
and if you want salted caramel, add a teaspoon of salt. If you are running short on time, you can also used Nestle Carnation caramel (which I could easily just eat with a spoon)
How to make:
- Always remember to pre heat your oven! Whack it up to 180 degrees Celsius.
- Put the butter in the microwave or over a low heat to melt slightly, if in the microwave, no longer than 30 seconds, you don't want to totally melt it, it's just to make it easier when mixing.
- Cream the butter, then add sugar (both brown and caster). Once it's all mixed, add in the egg and the vanilla. I tend to stir the egg in rather than use an electric whisk.
- Add the flour and salt.
- Use a spoon for this as it will get quite, well, doughy.
- If the mix is a little warm from the butter or it's a bit soft, put it in the fridge for a bit.
- For a little tip, run your hands under cold water for when you roll the dough- stops sticky hands!
- Roll the dough into thin sausages- just over 1 inch in thickness.
- Using a knife, slice the sausages so you they are an inch and a half tall.
- Shape them with your hands, as you can see in the photos.
- Pop them onto a tray, evenly spaced and bake for 7 minutes.
- They will sink in the oven into perfectly sized sandwich cookies.
- Once they have cooled (use a cooling rack) make your chocolate filling. Mix the butter, cocoa powder and icing sugar to taste.
- For the caramel heat the sugar in a medium saucepan over a medium heat, stirring constantly with a wooden spoon.
- The sugar will form clumps which will melt into a thick amber-coloured liquid. Be careful not to burn!
- Once the sugar has melted, stir in the butter. The caramel will bubble rapidly when the butter is added so step back!
- Stir the butter into the caramel until it's totally melted- should take 2-3 minutes.
- Very slowly, add the cream whilst stirring. The caramel will bubble again- just a pre warning!
- Allow the mixture to boil for a minute, it will rise in the pan as it boils.
- Remove from the heat and allow to cool before adding to your cookies.
- While the caramel is cooling, use a piping bag and pipe rings of chocolate onto the cookies- don't go too close to the edge!
- Pour in the caramel (yummmmmm) you won't need loads as it will over flow. Just enough to cover the cookie with a good coating. If you are using pre made caramel use a tea spoon to dollop inside the chocolate ring.
- Pop the lids on and your work is done!
Give them a go, you will be surprised at how easy they are!