- 200g unsalted butter, divided
- 290g plain flour
- ½ tsp bicarbonate of soda
- ¼ tsp baking powder
- 290g brown sugar
- ½ tsp table salt
- 1 large egg
- 1 large egg yolk
- 3 tsp vanilla paste
- 20-24 soft caramels
- sea salt
- Ice cream of your choice, to serve
Method
Preheat oven to 170C. Melt 140g butter in a heavy based pot over medium heat and cook until the milk solids are golden brown and the butter smells nutty. Transfer immediately to a large bowl, add remaining butter, stir to combine then set aside to cool. Line 2 large baking sheets with baking paper and set aside. Whisk flour, bicarb and baking powder together and set aside. Add brown sugar and salt to the cooled butter and mix to combine. Add egg, yolk and vanilla and mix once again until combined. Add in flour mixture and mix to a smooth cookie dough. Scoop 1 tablespoon of cookie dough, flatten slightly then place a caramel on top. Add another tablespoon scoop of dough on top of the caramel, pinch edges of dough around caramel and roll into a ball. Repeat until all remaining dough is gone. Place cookies on prepared baking sheets 3 inches apart, flatten slightly and sprinkle with sea salt. Bake for 12 minutes and barely golden – they may seem underdone. Allow to cool for 5 minutes before transferring to cooling rack. When completely cool, sandwich two cookies with ice cream
Makes 6 sandwiches (with a few cookies spare!)
