Ingredients
| FOR THE CARAMEL | |
| 40g golden syrup | |
| 120g caster sugar | |
| 45g unsalted butter | |
| 90ml double cream | |
| FOR THE COOKIES | |
| 225g unsalted butter | |
| 75g caster sugar | |
| 290g brown sugar | |
| 5ml vanilla extract | |
| 2 medium-sized eggs | |
| 440g plain flour | |
| ½ tablespoon baking powder | |
| ¼ tablespoon baking soda | |
| ½ tablespoon salt | |
| Marlborough flaky sea salt, to serve |
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. |
Recipes Jack O’Donnell / Photography Amber-Jayne Bain
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