Sunday, 7 July 2013

Peanut thumbprint cookies with salted caramel


These cookies were inspired by the Salted Caramel Millionaire Shortbread (which you should make ASAP - if you haven't already). They are very moreish, so you may as well double the recipe! Makes about 12. 

For the cookies
150g plain flour | scant 1 1/4 cups
100 light brown sugar | 1/2 cup
50g toasted wheatgerm | 7 tbsp
Pinch bicarbonate of soda (about 1/8 tsp)
1/2 tsp baking powder
50g ground roasted salted peanuts | scant 1/2 cup

2-3  tbsp honey
1 egg
70 unsalted butter, cubed | 5 tbsp


For rolling
100g coarsely chopped salted peanuts | about 1 cup
80g demerara sugar | 1/3 cup

For the salted caramel
60g | 4 tbsp unsalted butter
55g light brown sugar | 1/4 cup
400g can of sweetened condensed milk | 14 oz can
3 tbsp golden syrup
1 tsp Maldon salt crystals (do not use table salt) - or more to taste

For the chocolate drizzle
80g milk chocolate chips  | 1/2 cup
80g dark chocolate chips | 1/2 cup

Preheat the oven to 200C/400F. Spread the wheatgerm and peanuts in two separate trays  and bake for 5 minutes. Put the peanuts in a food processor and grind them until they resemble fine breadcrumbs.

Turn the oven down to 180C /350F. Put the flour, sugar, ground peanuts, wheatgerm, baking powder and bicarbonate of soda in the bowl of your stand mixer. Using the paddle attachment, briefly mix the dry ingredients together on low speed. 

Add the cubed butter, egg and honey and mix on medium speed until just combined. Do not overmix. 

Grind the peanuts for rolling in a food processor until they resemble coarse breadcrumbs and then combine them with the demerara sugar in a bowl.

Take about 1 tbsp of dough and roll into a ball then roll it in the peanuts/sugar. Place on a tray lined with baking paper. Repeat with the rest of the cookie dough, spacing out the cookies on the tray.

Bake for 8 minutes then take tray out and create an indent in centre of each cookie using the bottom of a shot glass or similar. Bake for another 6 minutes then take out and repeat the 'thumbprint' process. Cool on a wire rack.

To make the salted caramel, melt the butter, sugar and golden syrup over medium heat. Add the condensed milk and stir for 5-6 minutes until caramel thickens. Add the salt crystals and stir. Taste (but not when caramel is super hot!) you may want to add more salt.

Spoon some salted caramel in the centre of each (cooled) cookie and chill in the fridge until caramel sets.

To make the chocolate topping, melt half the chocolate chips in a bowl set over a pot of barely simmering water. Stir together until completely melted then add the remaining chocolate. Stir it together until combined.

Place the cookies on a wire rack over a tray and drizzle with the chocolate. Keep them in the fridge if it's hot or just eat them straight away!



Chewy, crunchy, sweet, salty - these cookies have it all.

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6 comments:

  1. Nice. I like things with nuts and seeds in.

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  2. thses sound amazing i am goign to attempt to make some

    ReplyDelete
  3. Those look extremely moreish.

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  4. These would be good even without the salted caramel :)

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