- 3 cups plain flour
- ½ teaspoon Henry Langdon Sea Salt Flakes
- ½ teaspoon baking powder
- 220 grams butter
- 1 cup sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup Henry Langdon Pure Cocoa
Salted Caramel Ingredients
- 200g Sugar
- 90g Salted Butter (Room Temperature)
- 120ml Heavy Cream (Room Temperature)
- 2 teaspoons Henry Langdon Sea Salt Flakes
In a small bowl, whisk together flour, salt and baking powder and set aside. Using a hand mixer, cream together the butter and sugars until light and fluffy. Add in the eggs one at a time, mixing well after each addition and making sure to scrape the sides of the bowl with a spatula, to ensure all combined. Add in the vanilla extract and Henry Langdon Pure Cocoa, and mix well. Slowly add in the flour mixture, and mix until smooth and well combined. Shape the dough into two discs, wrap in plastic and chill for at least two hours, or preferably overnight.
When ready to bake, preheat the oven to 160℃. Line baking sheets with parchment paper and set aside. Remove the dough from the refrigerator and sprinkle the work surface with plain flour or cocoa powder. Roll to your desired thickness, which should be around 3mm. Cut out your dough using your linzer cookie cutter, and ensure you have the same number of tops and bottoms. When placing on your parchment lined trays, make sure to put all your top cookies on one tray, and all your bottom cookies on another tray, as they cook for different amounts of time. For extra saltiness, you can sprinkle the Henry Langdon Sea Salt Flakes over the cookies.
Once the cookies are all lined on your trays, return the trays to the fridge for approximately 15 minutes. This crucial step ensures that when the cookies go into the oven, they keep their shape. Place your cookies in the oven; the top linzer cookies bake for 9 minutes, and the bottom cookies bake for 10 minutes. Remove from oven, let the cookies cool and once ready, transfer to a wire rake in preparation for the salted caramel centres.
Salted Caramel - Add the sugar to a large pot and turn on the heat. The sugar will start to clump and eventually melt into a thick brown, amber coloured liquid. Once it turns a light to medium brown (careful not to burn), immediately stir in the butter and let combine for approx. 1 minute. Very slowly stir in the heavy cream (this step can cause a rapid bubbling; if this occurs, remove from heat and continue to stir). Once all is combined and still hot, add in the Henry Langdon Australian Sea Salt Flakes. Once the caramel sauce starts to cool, it should thicken nicely.
Once your cookies are cooled and your caramel is thickened, you can assemble. Add some caramel to the centre of a bottom cookie, then add a top cookie onto the caramel and softly push together.