Linzer Cookies Filled with Salted Caramel
·Mix the flour with sugar
Mix the flour with the sugar and pile it up on the work surface.
Work the dough together
Make a well in the centre of the mound and add the egg yolks, melted butter and maple syrup. Start working it in gently so the butter doesn't run out. Once the ingredients come together nicely, knead for about 3 minutes.
Let it rest
Put the dough into a plastic bag and place it in the fridge. Let it rest for 1–2 days.
Roll out the dough
On baking day, take the dough out of the fridge in the morning so it can soften. Roll out a third of it on a floured surface to a thickness of about 2–4 millimetres.
Bake
Cut out shapes of your choice and bake at 180°C for about 8–12 minutes. From the eighth minute onwards, keep an eye on them so they don't burn. Once the edges start turning golden, they're done.
Make the salted caramel
Pour 6 tablespoons of water into a saucepan. Add the sugar, don't stir, and set to cook over medium heat.
Let the caramel start to brown
Let it cook for about 5–10 minutes (still without stirring) until the sugar begins to caramelise and brown, starting around the edges.
Golden colour
Give it a gentle stir, and once the caramel turns a lovely golden colour, remove it from the heat and set the pan onto a prepared board or tea towel.
Add salt and cream
Stir in the salt. Now, while stirring constantly, slowly pour in the cream (room temperature or lightly warmed). Mix thoroughly so the caramel doesn't form lumps.
Let it cool
Leave the caramel to cool, then use it to sandwich the Linzer cookie rounds together.
