I love simple recipes,recipes that take minimum time and are nearly foolproof to be embraced by the beginners at baking as well as experts who find it hassle free. I had a coffee morning at my place last week for a bunch of lovely ladies and since there were lot of things on the menu (you will find a picture of the spread too incase you are curious;), I wanted a simple non-chocolatey cookie but also not just a plain cookie. These cookies were made in real quick time and while they were baking, the caramel was made. I garnished it with sea salt which is quite different and salty and relatively expensive than normal table salt. The kick it adds to really sweet things is unmatched. I am loving this new ingredient and trying it with different recipes. Will post you more about this but for now a recipe of cookie that needs no rolling, cutters or cookie pressers.
- Unsalted butter 2/3 cup
- Castor sugar 1/2 cup
- Egg 1
- Vanilla 1 tsp
- All-purpose flour 1 1/2 cup
- Brown sugar* 1/3 cup
- Butter 1/4 cup
- Whipping cream 2 tbsp
- Sea salt a few pinches
- * I used dark brown sugar hence the color, you could use light brown as well
- To make cookies, beat butter, sugar, egg and vanilla in a bowl until creamy.
- Add in flour and beat at low speed just enough to mix.
- Make 1.5 inches ball and place them on parchment lined cookie sheet making sure there is room for spreading.
- With back of a round small spoon like I used my measuring spoon or you could use your thumb to make indentation on every cookie.
- Refrigerate for 1 hour atleast and bake in a pre-heated oven at 350 C for around 12 minutes, rotating half way in between. Refrigeration is necessary for minimal spreading.
- Make the indentation again as they might have risen up after baking.
- Make caramel by melting sugar and butter together. When the mixture starts boiling, simmer for a minute and take it off the heat. Add cream and mix. Cool before filling 3/4-1 tsp in each of the cooled cookies.
- Sprinkle sea salt and enjoy!
I think version with caramel I would enjoy more than jam 🙂