Recipe for Vanilla and pink cookies with salted butter caramel
I always leave behind some of everything I make for my photographer, Emma, who makes these recipes for Sundays.
After tasting these particular cookies, she called me to tell me that she had never tasted a better cookie in her life. Need I say more?
First prepare the caramel. Pour the caster sugar into a larger saucepan than you think you’ll need (the mixture will bubble towards the end!). Make sure the pan is perfectly clean and dry, otherwise your caramel will seize.
Place over medium heat and melt, stirring occasionally. Keep an eye on the mixture all the time as it is very easy to burn.
As soon as the mixture takes on a dark amber color, incorporate the softened butter. Once incorporated, remove the pan from the heat and whisk in the cream. Finally mix in the sea salt. If the caramel has lumps, you can pass it through a heat-resistant sieve.
Refrigerate for the caramel to cool and thicken.
Meanwhile, prepare the cookie dough. In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
Add the flour, salt, vanilla seeds and rose water and mix, being careful not to over mix. Mix just enough to form a paste. It should be soft, but not sticky.
Spread a length of parchment paper on the bench and place the cookie dough on it. Place another length of paper over the dough, then roll it out with a rolling pin until 1/2 cm thick. Try making a square or a rectangle.
Place the cookie dough sheet on a baking sheet and refrigerate for at least 30 minutes.
Preheat the oven to 180°C rotating heat. Line a baking sheet with baking paper.
Unwrap the cooled dough and place it on a cutting board. Using a 6cm round cookie cutter, cut out as many circles as possible and place them on the lined baking sheet.
Bake for about 8 minutes or until lightly browned.
Let the cookies cool and firm on the baking sheet for 10 minutes before transferring them to a cooling rack.
Once the cookies have cooled, pipe or use the back of a spoon to spread some caramel in the center of one cookie and press another top to form a sandwich, press lightly and let the caramel spread around the edges. Finally, dust each sandwich with icing sugar and sprinkle with a few dried rose petals if desired.
Refrigerate in an airtight container or cookie jar for up to a week.