Caramel Crumble Cookies

Name: Caramel Crumble Cookies
Cook time: 30 min
Total time: 30 min
Yield: 25
Ingredients: 50 g + 125 g; 7-10 Tbsp soft butter; 75 g + 200 g flour; 50 g + 125 g; 7-10 Tbsp demerara sugar; 1 package (8 g) Caramel vanillin sugar (by Ostmann); 7-10 Tbsp Salt; 1 Egg (Gr. M); 1 crossed out. Tsp baking powder; 100 g Almond kernels; 2 TABLESPOONS Apricot Jam; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 25

50 g + 125 g
7-10 Tbsp soft butter
75 g + 200 g flour
50 g + 125 g
7-10 Tbsp demerara sugar
1 package (8 g) Caramel vanillin sugar (by Ostmann)
7-10 Tbsp Salt
1 Egg (Gr. M)
1 crossed out. Tsp baking powder
100 g Almond kernels
2 TABLESPOONS Apricot Jam
baking paper

Directions

1
Melt 50 g butter. Mix 75 g flour, 50 g brown sugar and caramel vanillin sugar. Add liquid butter and knead into crumbles with the hand mixer
2
Cream 125 g butter, 125 g brown sugar and 1 pinch of salt. Stir in the egg. Mix 200 g flour and baking powder and stir in briefly. Fold in almonds
3
Using 2 teaspoons, place approx. 25 heaps (7 cm Ø each) at a sufficient distance on two trays lined with baking paper. Press a little flatter, spread 1 blob each of jam and crumble on top. Bake in the preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) on the middle shelf for about 15 minutes.