Tag Archives: Toffee

The Pampered Chef ® Caramel Thumbprint Cookies Recipe

Caramel Thumbprint Cookies - YUM!

Caramel Thumbprint Cookies – YUM!

These little babies are absolutely DELICIOUS!  My eldest daughter made them first and they are a complete doddle. They look kind of cute but when you eat one they are beyond divine!  Anyway, please try!

Ingredients

60 g salted butter, softened
30 g light soft brown sugar
100 g self-raising flour, plus extra for dusting
1 egg yolk
1/4 teaspoon vanilla extract
40 g dairy toffees (about 5 toffees)
2 teaspoons milk
Icing sugar, for dusting (optional)

Method

  • Preheat oven to 180ºC/fan 160ºC/Gas 4.
  • Line base of Medium Sheet Pan with non-stick baking paper; set aside.
  • Process butter and brown sugar in Manual Food Processor until smooth and creamy. Add flour, egg yolk and vanilla extract; process until a soft crumb-like mixture forms.
  • Carefully remove blade. Bring the mixture together by hand to form a smooth ball of dough. On a lightly floured surface, divide dough into 16 even-sized pieces using Utility Knife. Roll each piece of dough into a ball by hand.
  • Place dough balls on prepared pan, spacing evenly apart. Using thumb, make a small indentation in centre of each dough ball. Bake cookies 12 – 14 minutes or until a pale golden colour.
  • Meanwhile, place toffees and milk in (500-ml) Prep BowlM/B>. Microwave, uncovered, on HIGH 30 – 40 seconds or until toffees are nearly melted. Stir until smooth and well combined; set aside.
  • Remove cookies from oven. Carefully slide baking paper and cookies onto Stackable Cooling Rack. Spoon toffee mixture into wells of cookies; let cool 5 minutes or until cookies are firm enough to handle.
  • Transfer cookies to serving plate using Mini Nylon Serving Spatula. Lightly dust with icing sugar, if desired. Serve warm or cold.

Yield: Makes 16

Per serving: Nutrition information per cookie: Energy 1183kJ/282kcal, Protein 3.4g, Carbohydrate 33.6g, Sugars 12.7g, Fat 16g, Saturated fat 9.3g, Fibre 0.8g, Salt 0.5g

Cook’s Tip: The cookies can also be baked on the Rectangle Stone lined with non-stick baking paper. Bake cookies 15 – 17 minutes or until a pale golden colour. Finish as recipe directs.
If any baked cookies lose their indentation, gently press cookie centre with the back of a teaspoon whilst still hot, prior to spooning in toffee filling.

© 2014 The Pampered Chef used under license.

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Filed under Easy Cooking, Eggs, Manual Food Processor, Medium Round Stone, Pudding, Quick Cooking, Stoneware, Super Quick cooking!

Caramel Pecan Pastry Ring

Image

Caramel Pecan Pastry Ring Serves 12

Ingredients

2 packets (240g each) chilled fresh dough for six croissants

or if unavailable, 450g ready rolled puff pastry

175g (6oz) pecans or walnuts,

115g (4oz) light soft brown sugar

25g (1oz) plain flour

2 teaspoons ground mixed spice, or cinnamon

1 egg

½ teaspoon vanilla extract

1 large red-skinned eating apple such as Empire or Gala

3-4 tablespoons caramel or toffee flavoured dessert sauce, or maple syrup.

Method

  • Preheat oven to 190C/375F/Gas Mark 5
  • Chop pecans and place in bowl. Add sugar and cinnamon/mixed spice – mix well. Set aside 40g (1.5 oz) of pecan mixture. Add flour to remaining pecan mixture and mix well. Add egg and vanilla; mix until blended. Set filling aside.
  • Unroll croissant dough, separate into 12 triangles, and arrange in a circle (wide ends together) on the Classic Round Stone. Gently press edges of triangle together to seal. Spoon pecan mixture evenly onto widest end of each dough triangle.
  • Cut apple in half and remove core. Place apple halves, cut sides down and crinkle cut each apple half crosswise into 5 mm (1/4 in) slices. Arrange apple slices over filling in a circular pattern. Sprinkle reserved pecan mixture evenly over apples.
  • Bring outside points of triangles up over filling. Tuck under wide ends of dough at centre of ring (filling should not be completely covered). Place Baking Stone in Rack.
  • Bake for 22-25 mins, or until deep golden brown. Drizzle with dessert sauce. Cut and serve warm.

Susie Evans

Independent Director for the Pampered Chef

07854 241575

http://www.pamperedchef.biz/susieevans

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Filed under Batter Bowl, Food Chopper, Medium Round Stone, Other, Pastry, Stoneware