SALTED SOFT CARAMEL LAYER Ingredients:
- 60g (1/4 Cup) Unsalted Butter
- 115g (1/2 Cup) Caster Sugar
- 100g (1/2 Cup) Dark Brown Sugar, Firmly Packed
- 150ml (1/2 Cup) Glucose/Corn Syrup
- 1/2 Teaspoon Salt
- 150ml (1/2 Cup) Sweetened Condensed Milk
METHOD:
- Fold foil into a deep tray that fits measurement of half the tray of cookies.
- Butter or grease baking paper, line the foil square with the greased baking paper. Place on a tray for stability so the caramel doesn’t spill.
- Mix all ingredients in a large microwave safe bowl as the mixture will bubble up plenty and will need ample room to prevent spillage.
- Cover 3/4 of the way the top of the bowl with cling wrap.
- Microwave on high for 6-7 minutes, stirring every 90 seconds. About 4-5 times.
- You’re looking for the first time it bubbles up, then you’ll need one more round after that.
- Pour into a small buttered dish and allow to cool completely.
- Allow to chill and set in fridge until solid.
- Store Chilled if not using right away.
GINGERBREAD IMPRINT COOKIES Ingredients:
- 675g (4 + 1/2 Cups) Plain/All-Purpose Flour
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Dutch Processed Cocoa Powder
- 1 + 1/2 Teaspoons Ground Cinnamon
- 1 Teaspoon Ground Cloves
- 1/2 Teaspoon Ground Nutmeg
- 1 Teaspoon Baking Soda
- 180g (3/4 Cup) Unsalted Butter, Room Temp.
- 165g (3/4 Cup) Dark Brown Sugar, Firmly Packed
- 1 Large Egg, Lightly Beaten
- 340g (1 Cup) Unsulphured Molasses
METHOD:
- In a medium bowl, whisk together all the dry ingredients.
- With a paddle attachment, beat butter and sugar together until pale and fluffy, 3-4 minutes.
- Scrape down the sides & beat in the beaten egg until well combined.
- Spray or lightly grease the container to measure the molasses and gradually add it to the mixer whilst slowly mixing.
- Once smoothly combined, scrape down the sides again, add in the dry mix in two parts.
- The mix will be a bit crumbly once the flour is almost incorporated. Tip out of the bowl and gently knead it until it becomes smooth. It will come together so just be patient and gentle with it.
- Divide the dough in two & press into a lined large baking tray each. To smooth out place another baking paper on top once as evenly pressed in as possible, and roll the rolling pin over gently until smooth.
- Use a ruler to measure and divide the tray of cookie into two halves & press the cookie imprints firmly on top for just one side. These will be the top half of the sandwich cookies. Repeat with other tray/s until dough is used up. You may need to lightly coat the cookie print with some flour to prevent sticking.
- Measure and cut the cookies into individual cookie pieces, this will make it easier to cut after it is baked.
- **You could also just leave them plain, or do plain imprint cookies decorated with white chocolate or royal icing piping 🙂
- Cover & freeze the dough for 30 minutes.
- Preheat the oven to 180C (350F). Bake cookies for 15-20 minutes or so rotating tray halfway, just until they begin to colour.
- Whilst still hot, press the imprints again if need to get a deeper impression as the cookies do puff a little. Then use a sharp knife to cut the cookies into individual squares following the cuts made earlier.
- Cool on a wire rack completely before removing the printed (top half) cookie squares.
- Unwrap the chilled soft caramel slab & lay on the plain cookie squares still as a big rectangle.
- Line the printed top half cookie squares over the caramel, reassembling them back into the other half rectangle shape of the tray. You will end up with a giant cookie sandwich in which you can use a greased knife to cut them into the individual square portions according to the cuts.
- Keep airtight and chilled when not serving and bring to room temperature before serving for softer cookies.
- Best frozen before any transportation & wrapped only with baking paper or similar material that do not stick to the caramel.
Sugary Lab 