Caramel Crumble Cookies

Name: Caramel Crumble Cookies
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 36
Ingredients: 325 g Butter; 550 g Flour; 100 g Sugar; 1 package (8 g) Caramel Vanillin sugar; 200 g demerara sugar; 1 pinch Salt; 2 Eggs (size M); 1/2 package Baking Powder; 3 TABLESPOONS Whipped cream; 200 g whole almonds (without skin); 100 g Apricot Jam; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 36

325 g Butter
550 g Flour
100 g Sugar
1 package (8 g) Caramel Vanillin sugar
200 g demerara sugar
1 pinch Salt
2 Eggs (size M)
1/2 package Baking Powder
3 TABLESPOONS Whipped cream
200 g whole almonds (without skin)
100 g Apricot Jam
baking paper

Directions

1
Melt 75 g fat at low heat. Mix 125 g flour, sugar and caramel vanillin sugar, add liquid butter and work into crumbles with your hands. Put them in a cold place. In the meantime, whisk 250 g butter, brown sugar and salt with the whisk of the hand mixer until foamy.
2
Stir in the eggs one by one. Mix 425 g flour and baking powder, add and stir in. Stir in cream and almonds. Using 2 teaspoons of 12 piles of dough each, place them on 3 baking trays lined with baking paper and press them down lightly.
3
Spread a small blob of jam on each and sprinkle with sprinkles. Bake the trays one after the other in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) upper shelf for 12-15 minutes.
4
Remove from the oven, remove from the baking tray, place on a rack and allow to cool.