User manual
4
CARAMEL SANDWICH COOKIES
Makes 12 cookies
Prep Time: 1 hour
Cook Time: 50 minutes
Ingredients:
1⅓ cup plain flour
100g unsalted butter, melted
⅓ cup caster sugar
2 Tablespoons lukewarm milk
1 Large egg
1 teaspoon active dry yeast
½ teaspoon ground cinnamon
Caramel Filling:
50g unsalted butter
1 cup firmly packed brown sugar
¼ cup thickened cream
½ teaspoon ground cinnamon
pinch of salt
Note: You can use a store-bought caramel for this recipe; about ½ cup.
Method:
1. For the cookies: Combine all ingredients in a bowl. Knead gently until dough comes
together in a smooth ball. Cover and set aside in a warm place for 45 minutes.
2. For the caramel: Melt butter in a heavy-based pan over medium heat. Add sugar and
stir with a rubber spatula until dissolved. Increase the heat and cook 5 minutes, stirring
constantly until caramel becomes thick and dark in colour. Remove from heat.
3. Carefully whisk in cream all at once. Stir in cinnamon and salt. Set aside to cool.
4. Divide dough into 12 even pieces. Roll each into a ball.
5. Heat Ice Cream Waffle Cone Maker on high heat, until green light turns off.
6. Place a ball of dough in the center of the wafe plate. Close lid, pressing to atten the
dough. Cook 3-4 minutes, or until the cookie is dark golden.
7. Carefully remove hot wafe with a spatula. Slice in half through the centre; you should
have 2 rounds. If desired, press with a round cookie cutter for an even edge.
8. Spread 2 teaspoons caramel lling over one half, then sandwich with the other half.
Repeat with remaining dough and caramel.