Small Batch Cookies by Edd Kimber

Author:Edd Kimber
Language: eng
Format: epub
Publisher: Octopus
Published: 2024-07-03T00:00:00+00:00

Pretzel Caramel Thumbprints

If sweet and salty is your thing, these cookies are for you. Made with a light vanilla cookie dough, they are rolled in crushed salted pretzels and then filled with a dollop of salted caramel. Very simple to make and incredibly moreish, you may need to make a double batch.

MAKES 6

60g (2¼oz/¼ cup) unsalted butter, at room temperature

50g (1¾oz/¼ cup) caster (granulated) sugar

¼ teaspoon vanilla extract

115g (4oz/⅔ + ¼ cup) plain (all-purpose) flour

Pinch of fine sea salt

FOR THE COATING AND FILLING

1 large egg white, lightly beaten

50g (1¾oz) salted pretzels, crushed into small pieces

60g (2¼oz/3 tablespoons) salted caramel (shop-bought or homemade)

In a large bowl, using an electric hand mixer or a wooden spoon, beat together the butter and sugar for 5 minutes, or until light and fluffy. Add the vanilla and beat briefly to combine. Add the flour and salt and mix just until a uniform dough is formed.

Divide the dough into 6 equal pieces and roll each one into a ball. Add the egg white to a small bowl and the pretzels to a small plate. Roll each ball of cookie dough in the egg white to lightly coat, then transfer to the pretzels and roll until completely coated. Place on the prepared baking tray and, using your thumb, press in the centre to make a well. Place the cookies in the refrigerator for 15–20 minutes.

Preheat the oven to 180ºC (160ºC Fan) 350ºF, Gas Mark 4.

Bake for 17–18 minutes until the cookies are just starting to brown. Remove and set aside for 5 minutes before spooning in the caramel. Set aside until fully cooled and then sprinkle with a little flaked sea salt.

If stored in a sealed container, these cookies will keep for 2 days.

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