Spiced cookies with salted caramel buttercream

Name: Spiced cookies with salted caramel buttercream
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 125 g butter (at room temperature); 1 cup caster sugar; 1 egg; 4 tbsp golden syrup; 2 1/2 cups plain flour; 1 1/2 tsp bicarb; 2 tsp ginger; 2 tsp cinnamon; 1 tsp allspice; 1/2 cup raw sugar (to roll cookies in); 1/2 cup caster sugar; 4 tbsps water; 2/3 cup cream; 175 g butter (at room temperature); 1 1/2 tsps salt (I like to use sea salt); 2 cups sifted icing sugar

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I have made these cookies 3 times in the past 2 weeks due to popular demand! In fact a guy in my class declared them “the best cookie I have ever eaten” (thanks Jason!) This recipe makes 24 cookies (12 filled cookies in total) and my god are they decadently amazing.

Spiced cookies with salted caramel buttercream

5 from 1 vote

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Prep Time: 20 minutes

Cook Time: 12 minutes

Total Time: 32 minutes

Servings:

Author: Swah

Ingredients

Spiced Cookie

125 g butter at room temperature
1 cup caster sugar
1 egg
4 tbsp golden syrup
2 1/2 cups plain flour
1 1/2 tsp bicarb
2 tsp ginger
2 tsp cinnamon
1 tsp allspice
1/2 cup raw sugar to roll cookies in

Salted Caramel Buttercream

1/2 cup caster sugar
4 tbsps water
2/3 cup cream
175 g butter at room temperature
1 1/2 tsps salt I like to use sea salt
2 cups sifted icing sugar

Instructions

Spiced Cookie

Preheat oven 180°C. Line 2 baking sheets with baking paper.
Cream butter and sugar until light and fluffy.
Add egg and golden syrup and mix well.
Sift in flour, bicarb and spices. Mix until combined.
Roll mixture into small balls and roll in raw sugar.
Place balls on baking sheet and flatten slightly (I fit 12 per baking sheet).
Bake for 10-12 minutes until lightly golden.

Salted Caramel Buttercream

Dissolve the sugar into the water in a heavy bottomed saucepan and let it bubble away over a medium heat.
The mixture should turn a golden caramel colour after around 5 minutes. DON'T stir the caramel mixture - the sugar will crystallize.
Once the caramel has reached the desired colour, take it off the heat and add the salt and cream. Stir furiously as the caramel will want to harden quickly.
Pop the caramel cream mixture in a small bowl and put it in the fridge to help cool down quickly.
Using an electric mixer, cream the butter and icing sugar for 5 minutes until fluffy.
Add the cooled caramel cream mixture and continue beating until well combined.
Dollop a generous amount of the buttercream (about 1 tablespoon) on half of the cooled cookies and sandwich the cookies together with the remaining ones.

Enjoy!