French · Dessert
Salted Butter Caramel Cookies
A classic French patisserie-counter cookie: a buttery, brown-sugar shortbread-style base baked around a pool of homemade dry caramel, finished with a scatter of fleur de sel. The caramel stays soft and slightly chewy at the centre while the edges turn crisp and golden.
$0
20 minsPrep
12 minsCook
42 minsTotal
MediumLevel
Nutrition per serving
214Calories
2.5gProtein
12gFat
23.9gCarbs
12.1gSugar
0.4gFiber
318mgSodium
83mgChol
7.1gSat Fat
39mgPotassium
22mgCalcium
1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Salted Caramel Latte
local
Cidre Brut
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make the salted caramel
melt the white sugar in a small pan over medium heat until it turns deep amber, 3-4 minutes, swirling the pan rather than stirring.
2
Off the heat, carefully whisk in the warmed heavy cream (it will bubble vigorously), then stir in a pinch of the fleur de sel and 5g of the butter until glossy. Pour into a small dish and chill in the freezer for 10 minutes to firm slightly.
3
Preheat the oven to 170C (340F) and line a baking sheet with parchment.
4
Cream the remaining 15g butter with the brown sugar until pale and soft, about 2 minutes by hand.
5
Beat in the egg yolk and vanilla extract until smooth.
6
Sift the flour, baking powder and remaining salt over the mixture and fold in gently just until a soft dough forms.
7
Divide the dough into 2 portions and flatten each into a disc on the lined tray, leaving a shallow well in the centre of each with your thumb.
8
Spoon the chilled caramel into the wells, about a teaspoon per cookie, keeping it clear of the edges so it doesn't spill over during baking.
9
Bake for 11-13 minutes until the edges are set and golden but the centres still look slightly soft.
10
Sprinkle each cookie with a few flakes of fleur de sel as soon as they come out of the oven.
11
Cool on the tray for 5 minutes, then transfer to a wire rack to firm up completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 20g20g Butter, softened, salted
- 14g14g Brown Sugar
- 10g10g Sugar White, for caramel
- 10g10g Heavy Cream, warmed, for caramel
- 10g10g Egg Yolk, lightly beaten
- 30g30g All Purpose Flour, sifted
- 1g1g Baking Powder
- 1g1g Salt, fleur de sel, divided
- 2g2g Vanilla Extract
