SALTED CARAMEL COOKIES

Instructions

1.	Begin a day in advance by making the caramel: add all the caramel ingredients to a heavy-based saucepan on a medium heat, stirring occasionally.
2.	As the butter and sugar melt down, stir more frequently to retain a homogeneous mix.
3.	Keep cooking, stirring intermittently, on a medium-low heat for 2 hours or more or until the mixture has become very dark and reduced by half (the technical term for this is ‘hard-crack’ (149°C-154°C); the caramel may cook more quickly depending upon what type of hob you use - 2 hours on an induction hob).
4.	Remove from the heat and pour the caramel onto a lipped baking tray lined with baking paper. Spread with a metal spatula.
5.	Allow the caramel to cool to room temperature, then put in the fridge overnight to harden.
6.	The next day, remove the caramel from the fridge and cut it into pieces of roughly 1½ - 2cm.
7.	Heat the oven to 160°C.
8.	In a stand mixer, cream the butter with the sugars, scraping the bowl down on occasion to ensure even mixing.
9.	Mix the vanilla and the eggs, then add to the butter mixture one spoonful at a time, mixing until well combined.
10.	Reduce the mixer speed to low, add the dry ingredients and mix until just combined. Then pulse the caramel pieces through.
11.	Put the mix in the fridge for 30 minutes or until firm enough to mould by hand.
12.	Take portions of approximately 100g and roll into balls.
13.	Flatten slightly into a disc and place on a tray, with enough room between to triple in size.
14.	Refrigerate for 4 hours or ideally overnight, or freeze to bake later.
15.	Bake for approximately 7 minutes.
16.	Tear off a square of baking paper just bigger than your hand, remove the cookies from the oven and covering your palm with the baking paper, press down on the cookies.
17.	Return to bake for a further 7 minutes.
18.	Remove the cookies from the oven and sprinkle immediately with Marlborough sea salt.
19.	Allow to cool.