Salted Caramel Cookies

Salted Caramel CookiesThese are amazing.  Seriously, I’m not going to waffle on… just trust me and The biscuit is so buttery and soft and balances perfectly with the caramel.  If you insist, make your own caramel, but it’s much easier and just as delicious to buy it pre-prepared.  You can also subsitute caramel for any type of filling, ie. jam or curd.

Salted Caramel Cookies

225g butter, softened
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla extract
2 cups flour
About 1/2 a can of caramel condensed milk
Sea Salt

Mix together all ingredients until it forms a dough and comes together in a ball.
Roll into balls of approximately 3cm and place on a lined baking tray (I baked about 10-12 at once).

Salted Caramel Cookies
Using your fingers or another small round object dipped in flour (measuring spoon, rolling pin handle, New World mini jam jar!), press down to create an indent.  Leave unfilled.

Salted Caramel Cookies
Bake at 180C (160C fan bake) for approx 8 minutes – this is just to par bake ready for the filling!  Remove from the oven, press down the indent again if it has puffed up, and fill with caramel.  An easy way to do this is with a disposable piping bag with the end snipped off.
Return to the oven for a further 8 minutes until the biscuit bottoms are golden brown and the caramel has started to set (if the caramel starts to bubble, remove).  Sprinkle over sea salt then allow to cool.
Try not to eat them all.

Salted Caramel Cookies

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