[Update 15th December 2015] Do you ever have a moment, when just being in your life, right now, right where you are is like the most complicated thing on the entire planet? Well I do and last Monday was one of them. What with school stuff, work stuff, blog stuff and Christmas stuff I got all my weeks muddled up and posted my great food blogger cookie swap recipe then, instead of today when it's actually supposed to be posted.
I had convinced myself so thoroughly that last Monday was the 15th that it didn't even register that the boys opened day 8 on the advent tree. Of course I am now thankful that I have one more week to get prepared for Christmas, but not quite so thankful that last week wasn't the end of term, because my boy really needs the end of term.
So here we are, on the actually 15th, when I should be posting the cookie recipe so here it is again in all it's glory,.
These biscuits are amazing - actually in my life anything with salted caramel in it is amazing - and these are not an exception to that rule. I love the little star cut outs too. They're simple to make and would make the perfect foodie gift for Christmas - if you can manage not to eat them all yourself first.
To make some you will need:
200g self raising flour 75g Horlicks 150g butter 50g caster sugar 1 medium egg, lightly beaten
For the caramel 75g dark muscavado sugar 50g butter Large pinch crushed salt - I use Malden salt 1/2 a 397g tin of condensed milk
5cm round cutter a mini star fondant cutter (I got mine in the kitchen section of my local hardware shop)
Makes 24 sandwiches
Method In a mixer stir together the flour, horlicks, butter and sugar until it looks like breadcrumbs. Stir through the beaten egg and then use your hands to bring it together into a dough.
Wrap in clingfilm and chill for 30 minutes - this is important because this is a sticky dough and if it's too warm it's really hard to work with.
Pre heat your oven to 190c. Then cut your dough in half and roll out one half on a well floured surface to about 4mm thick - it's needs to be fairly thin because you'll be sandwiching two cookies together later.
Stamp out 16 rounds (you may need to re roll the scraps a few times to get this number). Repeat with the other half of the dough, this time cutting a star out of the centre of each circle.
Place on lined baking trays and bake for 8 minutes until golden. Remove to a cooking rack. They'll crisp up as they cool.
To make the caramel
Melt together the sugar, butter and salt until the sugar has dissolved. Pour in the condensed milk and heat gently for 5-6 minutes, stirring constantly. Turn the heat up and bring the caramel to a simmer. As soon as it starts to bubble turn off the heat and leave to cool and thicken slightly.
Once your caramel is just warm spread a teaspoonful over the base of each biscuit and then top with the star biscuits. Simple.