Salted caramel cookies recipe. Buttery shortbread cookies topped with a sticky salty caramel filling. Moreish and so delicious! A simple but effective recipe!
Pour the cream into a small pan and bring to a simmer. Cover, remove from the heat and set aside. The cream still needs to be warm when poured into the caramel.
In the meantime, place 1/3 of the sugar amount into another pan and start melting on a medium heat. The sugar will start to dissolve and become translucent. As soon as the sugar is dissolved, add another 1/3. Once the sugar is melted, add the final 1/3.
As soon as the caramel starts to bubble and emit a small smoke, remove from the fire and add the butter and fleur de sel. Stir slowly using a wooden spatula, then start to add the cream. Add in 3 times, all the while continuing to stir the caramel.
Continue to cook the caramel for 3-4 minutes to allow for remaining sugar chunks to melt.
Pour the caramel into a container and let cool. Then pour the caramel into a piping bag and chill until use.
Place the butter and flour into a medium bowl. Rub the butter in with fingertips until mixture resembles coarse meal. Add the icing sugar, vanilla sugar and the egg and mix using the paddle attachement of your standing mixer.
Cover with cling film and chill for at least 30 minutes.
Preheat the oven to 180°C (350F).
Roll out dough on lightly floured surface to 3mm (1/8 inch)-thickness. Cut shortbreads with a cookie cutter.
Cut a hole into the centre of 1/2 of the shortbreads using using a nozzle. The shortbreads with a hole will go on top of the ones without.
Bake for 12-15 minutes at 180°C (350F). Remove from the oven, place on a cooling rack to cool completely.
Once the shortbreads are back at room temperature, dust the shortbreads with the hole in the centre with icing sugar. These shortbreads will serve as lids.
Take the full shortbread and pipe salted caramel into the centre. Place the lids on top of the caramel and press slightly so that the caramel spreads evenly.