Welcome to the last day of the Cookie Advent Calendar!

It has been a long, challenging but fun walk, now I think I will not bake anything for a while!! 😀

I close with these caramel cookies, they are rich, buttery, loaded with a caramel flavour: perfect with tea or coffee.

This is a well known recipe from a famous Italian food magazine but I’ve noticed the butter quantity was so much the dough could not absorb it so here you can find a more balanced version.

Print Recipe

Caramel loaded shortbread cookies.

Servings: 25

Ingredients

300 g plain flour
150 g soft butter
100 g caster sugar
50 g brown sugar
25 g fresh milk cream
1 egg

Instructions

Put caster sugar in a saucepan, turn the fire on and let the sugar melt and become gold without touching or stirring.
When the caramel is done remove from fire and add warm milk cream, mix well and add soft butter little by little, always stirring.
Put the caramel into a bowl, be sure it's almost cool and add flour and brown sugar.
Knead with a spoon and add the egg.
Knead until you have a smooth loaf, wrap in cling film and let it rest in fridge for 20 minutes.
Make some rolls ( sausage like) out of the dough and let them rest in fridge, wrapped, for about 1 hour then roll them into brown sugar ( you can use milk or beaten egg to help sugar to stick, I had not this need) and slice them into thick cookies.
Put them on a baking tray and bake at 170°C/ 340°F for about 20 minutes.
Wait until cool before touching, they last about a week in a tin box.