Cranberry, Orange & Almond Caramel Cookies

• porcie: Makes about 30 cookies

Ingrediencie

FOR THE PASTRY

200g unsalted butter at room temperature, cubed

100g confectioners' sugar

1 egg zest of 1 lemon

300g bread flour

½ tsp table salt

FOR THE TOPPING

30g unsalted butter

30g light corn syrup

150g granulated sugar

100g/ml heavy cream

50g slivered almonds, lightly roasted

50g candied orange peel (homemade, or shop-bought)

50g dried cranberries

Postup

Combine all the ingredients for the pastry together to a lovely smooth dough, either by hand or using a mixer with a paddle attachment.

Cover with cling film and chill in the fridge for at least 1 hour and up to 48 hours.

Roll the chilled pastry between two sheets of baking parchment to create a rectangle of about 16 inches x 12 inches.

Peel off the top layer of parchment and cut the pastry lengthways to create two rectangles, each of around 16 inches x 6 inches. Fold the edges of the rectangles to create sides nearly ½ inch high, as the unbaked caramel topping will be very runny (see extra photo). If you want these to look fancy, you can crimp them.

Transfer to a baking tray lined with baking parchment and make holes all over the base with the tines of a fork (this is called docking and stops the base from rising while it bakes). Set the tray in the fridge to chill for at least 30 minutes.

Preheat the oven to 400°F/375°F convection.

Bake the bases for 10-15 minutes until lightly golden.

Remove from the oven and lower the temperature to 375°F/350°F convection.

Combine the butter, light corn syrup, sugar and cream in a saucepan, bring to a rapid boil over a high heat and cook for 2 minutes.

Stir in the almonds, candied peel and cranberries.

Remove from the heat and divide the topping between the two pastry rectangles, then use a spatula to distribute evenly and smooth as much as possible.

Bake for 10-15 minutes or until the topping has caramelized to a lovely golden color.

Allow to cool on the tray for 10-15 minutes before removing to a chopping board to cut into fingers. Don't wait too long as the caramel will set once cold, making these really hard to slice. Once cut, leave to cool entirely before eating or storing. These will keep in an airtight container for up to a week.

Poznámky

From: ‘Golden Sweet & Savory Baked Delights from the Ovens of London’s Honey & Co.’ by Itamar Srulovich & Sarit Packer