- List Of Ingredients
- For the caramelized nuts:
- 200g (7oz) macadamia nuts
- 2 tbsp icing sugar
- For the cookies:
- 150g (5 ½ oz) unsalted butter, at room temperature
- 200g (7oz) light brown sugar
- 1 egg
- 4 tbsp milk
- ½ tsp vanilla powder
- Seeds from 1 vanilla pod
- ½ tsp Maldon salt (plus extra for decoration)
- 220g (8oz) plain flour
- 1 tsp baking powder
- For the caramel sauce:
- 125g (4 ½ oz) caster sugar
- 125g (4 ½ oz) double cream
- 15g (1/2 oz) unsalted butter
- Makes approx. 15 Cookies
- Preparation time: 40 Minutes + 12 Hrs Freezing and Cooling
- Baking time: 15 Minutes
To make the caramelized nuts, preheat the oven to 180°C (350°F/Gas 4). Spread the macadamia nuts on a baking tray and toast on the middle shelf of the oven for around 10 minutes, and then remove from the tray and leave to cool. Put the nuts in a saucepan, sprinkle with the icing sugar and caramelize them evenly over a medium heat, stirring constantly. Let the nuts cool on a chopping board, then transfer to a freezer bag, crush with a rolling pin and set aside.
For the cookies, beat the butter and light brown sugar in a bowl using an electric hand whisk until creamy. Beat in the egg, milk, vanilla powder, vanilla seeds, and salt. Mix the flour with the baking powder and stir this in too. Finally, fold in the caramelized nuts, reserving a few for decoration..
Roll the dough out on a piece of cling film to form a log about 30cm (12in) long; make it thicker for larger cookies, or thinner for smaller cookies. Wrap securely with the cling film, twist the ends to seal, then leave in the freezer for around 12 hours.
Preheat the oven again to 180°C (350°F/Gas 4) and line a baking tray with baking parchment. Cut the frozen dough roll into slices around 2cm (¾in) thick. Lay the slices on the tray, leaving a 1–2cm (½–¾in) gap between each.
Bake on the middle shelf in the preheated oven for about 15 minutes, until crisp and golden brown. Remove from the oven. Leave to cool on a wire rack.
Meanwhile, caramelize the caster sugar for the caramel sauce in a saucepan over a medium heat. Pour in the cream and let cook gently over a medium-low heat, stirring occasionally until the solid pieces of caramel have dissolved. Finally, mix in the butter with a hand-held blender. Leave the sauce to cool. Cover and refrigerate until ready to use.
To serve, use a teaspoon or a small piping bag to drizzle some of the caramel sauce in any pattern you like on the cookies. Decorate each with 1–2 flakes of Maldon salt and a few of the reserved caramelized nuts. Any leftover caramel sauce can be kept refrigerated for up to 1 month.