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Salt butter caramel cookie | Emojoie Cuisine's recipe transcription

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Emojoie

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Ingredients

(A) Cake flour : 250g
(A) Powdered sugar (for cookie dough) : 125g
(A) Unsalted butter (for cookie dough) : 125g
Whole egg : 1 piece
Granulated sugar : 100g
salt : 1g
Unsalted butter (for caramel) : 50g
Powdered sugar (for decoration) : Appropriate amount
Guerande salt : Appropriate amount

Time required

70minutes

Procedure

1) Make cookie dough 00:11
Stir (A) with a food processor, add beaten egg, mix, knead lightly on a floured table, wrap and refrigerate for 30 minutes.
2) Make caramel 02:17
Put granulated sugar and salt in a pan, turn off the heat when it turns brown, pour in fresh cream and melt the unsalted butter.
Transfer to a container and cool at room temperature.
3) Bake cookies 03:34
Spread the cookie dough to a thickness of 3 mm and hollow it out with two types of molds.
Bake in an oven at 180 ° C for 12 to 15 minutes.
4) decorate 05:02
Sprinkle powdered sugar on the top cookie.
Squeeze the caramel into the base cookie, sandwich it with powdered sugared cookies, and put Guérande's salt on it.

Point

Cut the butter used for the cookie dough so that it is easy to stir.
If the cookie dough is stored in a square and refrigerated, it will be easier to spread when molding.
If the butter used for caramel is salted, cook without salt.
Cookies are sewn in 5 cm and 2 cm molds. You can substitute the one you have at hand.
The time required to refrigerate the cookie dough and the time to cool the caramel are not included in the required time.