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Cooking
Linzer Cookies Filled with Salted Caramel
· 8 servings
Mix the flour and sugar
Combine the flour and sugar and pile it up on a pastry board.
Work the dough together
Make a well in the middle of the pile and add the egg yolks, melted butter and maple syrup. Start working it gently so the butter doesn't run out. Once the ingredients come together nicely, knead for about 3 minutes.
Let it rest
Place the dough in a plastic bag and put 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 to let it soften. Roll out 1/3 of the dough on a floured surface to a thickness of about 2–4 millimetres.
Bake
Cut out shapes of your choice and bake at 180 degrees 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 bring to a boil over medium heat.
Let the caramel start to brown
Let it simmer for about 5–10 minutes (still without stirring) until the sugar starts to caramelise and turn brown, first around the edges.
Golden colour
Give it a gentle stir, and once the caramel turns a lovely golden colour, take it off the heat and set it on a prepared board or tea towel.
Add salt and cream
Stir in the salt. Now, while stirring constantly, slowly pour in the cream (at room temperature or lightly warmed). Mix thoroughly so the caramel doesn't form lumps.
Let it cool
Let the caramel cool completely, then use it to sandwich the Linzer cookie rounds together.