Hi, today I a sharing a recipe for Cranberry, Orange & Almond Caramel Cookies.
This Cranberry, Orange & Almond Caramel Cookies recipe is from a book called Honey & Co: The Baking Book. I am really enjoying this book and have now cooked a few recipes from it. One of my favourites will have to be Chocolate and Pistachio Cookies that are super delicious.
If you do not have time to make the cookies in one go, you can easily make the pastry beforehand.
When it comes to rolling out the pastry, If you do not feel to roll out your pastry you can always push it out with your fingers 🙂 Make sure that before you cook your pastry, that you have taken it up the sides of your baking tray.
Remember to cut the cookies before the caramel becomes too hard to cut otherwise you may have a little bit of a hard time.
I was able to cook these lovely Cranberry, Orange & Almond Caramel Cookies while I was home in South Africa and I was able to test out my mom’s gorgeous knife which was made by Anthony Topham. If you are looking for any kitchen knives that are personalised you can go and have a look or contact Anthony through his Instagram Page – https://www.instagram.com/ant_topps.
I hope you have all had a great start to the new year, I will not say that mine hasn’t been a bit challenging with our little one but we are getting there.
I hope that your year ahead of you is a good one, enjoy xx
This recipe is adapted from Honey & Co: The Baking Book
Cranberry, Orange & Almond Caramel Cookies
- FOR THE PASTRY
- 250 g plain flour
- 55 g caster sugar
- pinch of salt
- 200 g cold butter diced
- 1 egg
- FOR THE TOPPING
- 30 g butter
- 30 g glucose syrup
- 150 g caster sugar
- 100 ml double cream
- 50 g slivered almonds lightly roasted
- 50 g candied orange
- 50 g dried cranberries
- FOR THE PASTRY - In a medium bowl, sift the flour, sugar and salt. Rub the diced butter into the flour mixture with your fingertips until it resembles fine breadcrumbs. Add the egg and bring the pastry together. Place the pastry on a lightly floured surface and shape it into a flat circle. Wrap in cling film and place in the fridge for 30 minutes or overnight.
- Roll the pastry between 2 pieces of baking paper to fit the size of a baking tray (roughly 40cm x 30cm). Place the pastry along with one of the sheets of baking paper into the baking tray, making sure that the pastry also goes up the sides of the baking tray as it will need to hold the caramel topping in as it is runny.
- Using a fork, make holes all over the base of the pastry. Place in the fridge for at least 30 minutes.
- Preheat the oven to 200°C. Using the other piece of baking paper, crumple it up and line the pastry place some baking bead on top of the baking paper.
- Place in the oven and blind bake for 10 - 15 minutes, then remove the baking beads and paper and bake for a further 10 minutes. Remove from the oven and allow to cool.
- Combine the butter, glucose syrup, sugar and cream in a pan, bring to a rapid boil over a high heat and cook for 2 minutes. stir in the lightly toasted almonds, candied orange peel and cranberries. Remove from the heat and poor the topping over the pastry. Use a spatula to distribute the topping evenly.
- Bake for 10 - 15 minutes or until the topping has caramelised to a lovely golden colour. Allow to cool on the tray for about 15 minutes before placing it on a chopping board to cut.
- Place the flaked almonds in a oven proof dis