You guys. I may have officially peaked as a food blogger and everything I make here forth will be mediocre. Don't blame me, blame the tiny buttery sugar cookies, that look like buttons, sandwiched together by salted caramel. I mean, a monster will love them.
It all started with me finally joining Foodgawker. I know. I'm behind on the Internets. Anyway, I came across this. At which time I freaked out and made my own ones straight away. (And by straight away I mean after watching the entire first season of Mistresses).
I was just going to Nutella them together but I've been meaning to write down my current recipe for easy salted caramel sauce ever since I remade the salted caramel marshmallows with REAL salted caramel and they got even better. SO (I really wanted to write sew just then) without further ado I give you Salted Caramel Buttons with new and improved Salted Caramel.
Salted Caramel Filling (make ahead so it can set)
Put all ingredients into a small saucepan over medium heat stirring until the sugar has dissolved completely. Simmer for about 10 mins until thick and golden in colour. The longer you simmer, the thicker and more intense it will be. Cool down completely then transfer to the fridge for at least a couple of hours before using as filling as it will thicken up further.
- 320g Butter, softened
- 3/4 cup Caster Sugar
- 1 Egg
- 1 tsp Vanilla Paste
- 2 and 1/4 cups Plain Flour
- Pinch of Salt
Put the sugar and butter into the bowl of an electric mixer with a paddle attachment and beat on slow to medium speed until just incorporated. Add egg followed by vanilla and mix for about a minute until mixed in well. Sift in flour and salt then mix on low to medium again until just incorporated, making sure to scrape down sides of the bowl. The dough is ready when it starts clumping around the paddle.
Wrap in cling film and leave in the fridge to rest for at least an hour. Roll out onto a floured surface to about 0.5cm thickness then cut out buttons with the lid of a wine bottle (or very small round cookie cutter). Use the back of a skewer to pierce 4 button holes. Lay onto grease proof paper then refrigerate for another 15 mins.
Bake in a preheated oven at 185°C until the edges start to golden. Leave on the tray to cool before transferring to a wire rack. Sandwich buttons together with salted caramel filling.
Sugar Cookie recipe adapted from Sweetopia (also check it out for some good tips on not letting your cookies spread while baking).