Amazingly Delicious Caramel Shard Cookies

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

So January is finally over. Hurrah! I can stop kidding myself with the whole ‘healthy eating’ thing and start munching on what I really want! I’m kicking February off with these amazing caramel shard cookies. They’re unbelievably tasty, seriously moreish and quite possibly my new favourite cookie.

Here is what you will need to make 20 cookies.

(Recipe is adapted from John Whaite Bakes)

The Caramel

  • 100g Caster Sugar
  • 3 tbsp Water

 

The Cookie Dough

  • 200g Light Brown Muscovado Sugar
  • 150g Unsalted Butter, Room Temp
  • 1/2 tsp Salt
  • 200g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Vanilla Extract

 

The Decoration (Optional)

  • 100g Milk Chocolate

 

Caramel Shard Cookies Recipe

First up, we need to make the caramel. Put the sugar & water into a saucepan and stir together. Place over a high heat and allow to boil for about 5-6 minutes without stirring. (If you stir, sugar crystals will form and it won’t work.) When it’s ready, the bubbles will be much smaller than before & the caramel will be a nice golden colour.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Pour this onto a baking tray lined with baking paper or a silicone mat and allow to cool/set for at least 10 minutes.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Meanwhile, make the dough.

Either in a stand mixer with the beater attachment or in a large bowl with an electric hand whisk, cream together the sugar, butter & salt until light and smooth.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Add in the flour, baking powder and vanilla extract and mix until a crumbly dough is formed.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Wrap the caramel in cling film or place in a plastic bag and bash with a rolling pin to make small shards.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Tip these into the dough and give it all a good mix until everything is nicely incorporated. Pop the dough into the fridge for a minimum of 30 minutes.

Baking

Preheat your oven to 170°C/Fan 160°C.

Divide the dough into 20 pieces and roll into balls. Place spaced apart on a baking tray and bake for approx 16 minutes until golden on the edges. Allow them to sit on the tray for a few minutes before transferring to a wire rack to cool completely.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

When the biscuits are cool, you can eat them as they are or decorate with chocolate.

If you’re decorating, melt the chocolate either in the microwave or in a bowl set over a pan of barely simmering water. Stir well until smooth and glossy then pour into a piping bag, snip the end and pipe stripes over each cookie. Leave until the chocolate has set.

Amazingly Delicious Caramel Shard Cookies | Cookie | Easy

These Caramel Shard Cookies are seriously tasty little biccys . The caramel flavour comes through beautifully! The hardest thing about these is stopping yourself from going back for more. They’re a bit like Pringles, once you pop – you just can’t stop!

Also, if you haven’t invested in John Whaite’s book yet, you should make it a priority. It’s full to the brim with fantastic recipes!

I hope you enjoyed this weeks post my lovelies, until next time.

Miss KitchenMason

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0 thoughts on “Amazingly Delicious Caramel Shard Cookies”

  1. These look incredibly tasty! Thanks for posting all the pics along with the recipe – I love to see the process as well as the final product!

    1. Aww thank you! Step by step Is one of the things I strive to do with every post. I personally find it much easier to follow a recipe when you can see the whole process from start to finish.

  2. huntfortheverybest says:

    they look yummy!

  3. These look delicious! Haha I love that you’re as relieved as I am that the whole “January healthy eating plan” thing is over!

    1. Haha thank you! And yes, I’ve never been one for seriously healthy eating, January is hard on food bloggers with a sweet tooth! X

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