Earl Grey Caramel Drops
Cook Time 2 hours
Servings makes 30 cookies
Ingredients
125g caster sugar
160g unsalted butter, at room temperature
1 large egg
1 tsp vanilla extract
350g plain flour
1 tsp salt
2 tbsp full cream milk (only if dough needs it)
Earl Grey Caramel
120g unsalted butter
140g brown sugar
80ml thickened cream, heated and infused with 1 earl grey tea bag
Flaky salt, for sprinkling
Method
In the large bowl of an electric mixer fitted with a paddle attachment, on medium speed, beat the caster sugar and butter until light and fluffy for 3 - 5 minutes. Add in the egg and continue to beat for 1 minute until thick and pale. Change the paddle attachment to a dough hook and on a low speed, add in the flour and salt. Knead for 2 - 3 minutes until a soft dough comes together. Add milk if needed. Remove dough from bowl and cover with cling wrap. Chill for 1 hour.
While the dough chills, make the caramel. In a medium saucepan on medium-high heat, stir the butter and sugar until it dissolves and the mixture boils for 1 minute. Remove from the heat and add in the earl grey infused cream (tip: heat the cream in the microwave for 40 seconds to 1 minute before steeping the earl grey tea. Allow the tea to infuse for 5 minutes until the cream takes on the colour of the tea. Do this step before you begin making the caramel). Allow the earl grey caramel to cool for 15 minutes before use.
Preheat oven to 180°C and line two oven trays with baking paper. Roll the dough into 1 tsp sized balls (approx. 3cm). Place onto the tray and space each ball about 3cm from each other. Flatten each ball slightly and then using the rounded end of a thin wooden spoon (or your pinky finger), make indents in the centre of each ball. Be sure not to go all the way through, only halfway deep. Bake for 10 - 15 minutes until they look just baked and begin to take on a light golden colour.
Cool completely before filling indents with earl grey caramel. Store leftover caramel in a jar in the fridge for up to 3 weeks. Sprinkle lightly with flaky salt.