‘Sharing is caring!’, I love this saying especially when it involves a great recipe that someone thoughtfully brings to my attention.
My gorgeous Aunty Gail is the beautiful soul who surprised me with a copy of this amazing Donna Hay recipe in my Christmas card. Earlier last year Aunty Gail visited our family and brought a batch of these delicious morsels along with her to share. When I Sampled my cookie all I could say was ‘Mmmmmmmm I want this recipe’. Some of you may already be familiar with Donna’s ‘Salted Caramel Brownie Sandwich Cookies’ for those of you who are not you need to become familiarised, they are divine. If you are like me and love chocolate and salted caramel you need to bake a batch of these cookies or find someone who can bake a batch for you.
I made a batch up this week and took them along to an afternoon tea I had been invited to. They got great feedback.
You will need:
350g dark chocolate chopped (I used a 200g block Coles dark chocolate and used dark chocolate chips for the remaining 150g)
40g unsalted butter (I prefer standard butter I like the fuller flavour it gives)
2/3 cup caster sugar
1 teaspoon vanilla extract (I used 1/2 teaspoon vanilla bean paste)
1/4 cup plain flour, sifted
1/4 teaspoon baking powder, sifted
For the frosting:
3/4 cup caster sugar
1/4 cup water
1/2 cup pouring cream
150g unsalted butter, chopped (again I used standard butter)
sea salt flakes for sprinkling
Preheat oven to 180C (I did 170C for fan forced).
Place 200g of the chocolate (use the block chocolate for this part) and the butter in a small saucepan over low heat and cook stirring frequently, until melted and smooth (when melting chocolate I like to do it over a pan of simmering water, it’s a much gentler heat). Set aside.
Place eggs, sugar and vanilla in an electric mixer and whisk for 15 minutes or until pale and creamy.
This is how my mixture looked after 15 minutes of whisking.
Stir through the flour, baking powder, chocolate mixture and remaining chocolate (this is where I used the chocolate chips) and allow to stand for 10 minutes.
Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room for spreading. Bake for 8-10 minutes or until puffed and cracked.
Allow to cool completely on trays.
To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 8-9 minutes or until golden (I set the timer and sat with the caramel while it was boiling away, as soon as you see it start to get that golden tinge remove it from the heat straight away so it doesn’t burn). Once caramel is away from the heat carefully add the cream and butter (I stress carefully).
When I added the cream and butter I ended up with a big hard clump of toffee in the saucepan but I just followed the recipe directions of returning the saucepan to the heat and stirring until the mixture was smooth again (this process took me a good 10 minutes or more).
Remove saucepan from heat again. I allowed my mixture to cool to room temperature I then placed it in fridge and left it to cool completely (for me this was overnight) as I was getting tired and it was past my bedtime. The pictures above show the caramel ready for the fridge and post overnight refrigeration.
Place mixture in a mixing bowl and using an electric mixer whisk the mixture until soft peaks form.
Spread half the cookies with the frosting, sprinkle with salt and sandwich with remaining cookies.
Recipe says you should get 12 (I got 11.5).
I will just say enjoy, enjoy, enjoy and as Kaymac would say YOLO!!!!
Coming up on the Blog next week is a little bit of Zamama sewing action (scary I know, as in no way am I an experienced sewer, year 9 and 10 textiles & design is the extent of my training!). I also Plan to share a delicious savoury appetizer with you all.