Salted caramel is all the rage right now. I think it's that sweet/savoury thing . . . .
You know . . . like peanutbutter and jam, or sugar grilled bacon . . .
Or eggs poached in maple syrup, which I promise to show you one of these days.
These biscuits (cookies) are moreishly crunchy and topped with a perfect swirl of sweet salted caramel . . . ohhhh sooooo scrummy!!
They look like you spent ages in the kitchen, but really . . . they go together lickety split!
The salted caramel is very easy to make and I am betting that you will find a hundred and one uses for it. It goes beautifully along with a layer of buttercream in the middle of a caramel flavoured sponge . . .
It's loverly sandwiched between those crunchy malted milk biscuits you can buy at the shops, or even tea biscuits. Really, it's pretty moreish just eaten off the spoon, but do try to resist . . .
You'll be wanting all of this to top your biscuits with.
*Salted Caramel Topped Biscuits*
Makes about 30
Oh my but these are moreishly good. Crisp and crunchy with a lovely salted caramel topping.
200g self raising flour (about a cup and a half)
75g malt powder such as Horlicks (about 3/4 cup)
a pinch of fine sea salt
150g of butter, softened (2/3 cup)
50g of caster sugar (1/4 cup)
1 medium egg, lightly beaten
For the Salted caramel:
75g dark brown soft sugar (about 1/3 cup packed)
50g butter (1/4 cup)
1/4 teaspoon of crushed fleu de sel
1/2 (397g) tin of sweetened condensed milk (7 ounces)
Preheat the oven to 190*C/375*F/gas mark 5. Lightly grease several baking sheets and set aside.
Sift the flour into a bowl. Whisk in the malt powder and salt. Rub in the butter with your fingertips until the mixture resembles bread crumbs. Stir in the sugar and then stir in the egg, mixing until combined and bringing the dough together with your hands. Pinch off walnut sized pieces of the dough and roll into one inch balls. Flatten the balls with your hands and then place them onto the baking trays leaving about 2 inches of space between each one. Bake in the heated oven for ab out 10 minutes until golden brown. Remove from the oven and cool on wire racks. Repeat until all the dough has been used up.
To make the salted caramel, gently heat the sugar, butter and sea salt together over low heat, stirring now and again until the sugar is melted and does not feel gritty at all. Tip in the condensed milk and cook, stirring constantly for about 5 minutes until the mixture is completely smooth and amalgamated. Increase the heat and as soon as the mixture begins to bubble remove from the heat and set aside to cool until lukewarm.
Top each biscuit with a swirl of the salted caramel and allow to cool completely to set. Store in an airtight container between sheets of parchment paper.