For the salted caramel:
- 200g granulated sugar
- 90g butter, cubed
- 120ml cream
- 1 teaspoon salt
For the cookies:
- 350g softened butter
- 200g sugar
- 500g plain flour
- To make the caramel, place a large pot over a medium heat. Add the sugar and melt, stirring constantly with a wooden spoon, until it turns amber coloured, being careful not to let it burn. Immediately add the butter, being careful as the caramel will bubble up, and stir in until completely melted, about 2-3 minutes.
- Carefully drizzle in the cream. Allow the mix to boil for one minute then remove from the heat and stir in the salt. Allow to completely cool before using.
- To make the cookies, preheat the oven to 170°C. Cream together the butter and sugar in a bowl using the spade attachment of an electric mixer or a wooden spoon.
- Add the flour and mix to a soft dough. Cover the mixing bowl with clingfilm and chill in the fridge for 20 minutes.
- Remove the dough from the fridge and roll into a 30cmx8cm sausage. Wrap tightly in clingfilm and chill in the fridge for at least one hour.
- Remove the dough from the fridge, cut into twelve equal slices and place on a tray lined with baking paper.
- Lightly press your finger into the dough, making 3-4 indents in each. If the caramel has slightly set, warm it gently over a low heat to loosen. Place a teaspoon of caramel into each indent.
- Bake in the preheated oven for 16-18 minutes. The cookies will come out very soft, so don’t worry if you think that they are underdone.
- Cool for five minutes on the baking tray, then transfer to a wire rack. Leftover cookies and caramel can be stored in an airtight container for up to one week.
TIP: You can use tinned caramel and add salt to taste if you don’t want to make caramel.
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