|15 cookies||65 minutes|
- 125 g sweetened condensed milk
- 23 g brown sugar
- 40 g Treacle or golden syrup
- 45 g unsalted butter
- 1 pinch salt
- 240 g all-purpose flour
- 70 g powdered sugar
- 180 g unsalted butter
- 1 egg yolk
- 250 g compound milk or semi-sweet chocolate
- some flaky salt
- 1 small saucepan
- 1 large bowl
- 1 parchment paper
- 1 cookie cutter
- 1 wire rack
Combine sweetened condensed milk, brown sugar, Treacle or golden syrup, unsalted butter, and salt in a small saucepan and bring to a boil.
Simmer over medium heat until the sugar has completely dissolved and the mixture has thickened slightly.
Remove from the heat and place in the fridge to chill completely.
Combine the all-purpose flour and powdered sugar in a large bowl.
Add the chilled unsalted butter and rub it into the dry mixture with your fingers until it forms a sand-like texture.
Add the egg yolk and begin to knead the dough until it forms a shaggy dough.
Transfer the cookie dough to your work surface and continue to knead until it comes together to form a ball.
Place the dough between two sheets of parchment paper and roll it out to 1/4 inch / 6 mm in thickness.
Place the dough into the fridge to chill for a minimum of 1 hour.
Preheat the oven to 170°C/340°F, fan forced, and line an oven tray with parchment paper.
Once chilled remove the baking paper and cut out medium-sized rounds with a cookie cutter.
Place the cookies on the lined tray and bake for 15 minutes, or until lightly golden brown.
Remove and cool completely.
Transfer the caramel to a piping bag fitted with a small round tip.
Pipe a dollop of caramel on top of each cookie, leaving a 1 cm / 1/3 inch border around the edge of the cookie (this gives the caramel some space to spread)
Melt the chocolate over a hot water bath or in the microwave until smooth
Place the cookies on a wire rack and pour the melted compound milk or semi-sweet chocolate over the cookies to coat
Carefully transfer the coated cookies onto an oven tray lined with baking paper and sprinkle with flaky salt
Leave the cookies at room temperature for 30 minutes to set.