Millionaire's shortbread is just way too sweet.
These cookies take the edge off that toothache-sugar-rush.
I make the caramel with dates (not super-pricey Medjool dates) rather than cream or condensed milk because it's easier.
INGREDIENTS
100g caster sugar
200g unsalted butter, cubed
230g plain flour
85g whole dates, chopped up (normal dates are fine, they don't need to be Medjool)
75g milk chocolate
RECIPE
1. Turn the oven to 180c/160c fan/350f and line a baking sheet with greaseproof paper.
2. In a bowl mix 230g of flour with 85g of sugar and then mix with 180g of the butter. Rub the butter in or combine with a standalone mixer until there are no lumps left.
3. Wrap in cling film and pop it in the fridge for at least half an hour.
4. On a floured surface, roll out the biscuit dough until it is about as thick as a £2 coin and then cut into shapes. The biscuits are sandwiched together so you might want an even number. Or you could go wild and make triple-decker cookies.
5. Bake for about 15 minutes until they are lightly brown. Leave to cool.
6. Make the date caramel by melting the remaining 20g of butter and 15g of sugar in a saucepan until the mixture is frothing.
7. Add the chopped dates and stir over the heat from about 2 minutes. Then take the pan off the heat and keep stirring until the dates have started to break down a bit.
8. Use the date caramel to sandwich the biscuits together by spreading caramel on the top of one cookie and pressing another biscuit on top.
The caramel gets very hot and sets quite quickly so be careful!
9. Melt the chocolate in a double boiler (bain-marie). Use a teaspoon to drizzle it over the cookies. Leave to set.
Post a Comment