Caramel Cookies

For the caramel cookies, mix the sugar, salt, flour and custard powder and quickly knead with the chopped butter pieces to form a shortcrust pastry. Let the dough rest in the refrigerator for about two hours, wrapped in cling film.

Preheat oven to 170 ºC hot air.

Roll out the dough slightly thicker on a floured work surface and cut out circles with a round cookie cutter.

Place on a baking sheet lined with parchment paper and press an indentation into the center of the cookie with the handle of a wooden spoon. Bake for about 12 minutes and let cool.

In the meantime, prepare the caramel filling: Let the sugar caramelize. To do this, heat a pan, sprinkle in the granulated sugar and let it melt without stirring. Once the sugar is light brown and melted, pour in the whipped cream and maple syrup. Bring to a boil and only then stir. Allow to simmer for a few minutes until thickened.

Pour the caramel mixture into the hollow of the cooled caramel cookies and decorate with chocolate strips to finish.

Preparation Tip:

A wonderful caramel cookies recipe!

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