Black Shortbread Cookies with Whipped Salted Caramel by @cakeofgina_

45 min
Hard

12 servings

🍞

Black shortcrust pastry

🍬

Sugar

🥛

Cream

🧈

Butter

🧂

Salt

  1. Roll
    • Black shortcrust pastry

    Roll out the shortcrust pastry to a thickness of 3mm and cut out the cookies.

  2. Place
    • Black shortcrust pastry

    Place in the freezer for 15 minutes.

  3. Bake
    • Black shortcrust pastry

    Bake at 170 degrees for about 15 minutes.

  4. Melt
    • Sugar

    Melt the sugar in a pan, adding it a little at a time as it melts, without stirring but moving the pan occasionally.

  5. Add
    • Cream

    As soon as it is melted, add the warm cream in a stream, stirring until it has evaporated and the caramel is smooth and even.

  6. Add
    • Butter
    • Salt

    Remove from the heat and add the butter, mixing with a whisk, then add the salt.

  7. Pour

    Pour into a bowl and let cool.

  8. Whip

    Leave in the fridge covered with cling film until very cold, then whip with the electric whisk until fluffy, foamy and creamy.

  9. Put

    Put back in the fridge before filling the cookies, so it will be more compact.

Black Shortbread Cookies with Whipped Salted Caramel by @cakeofgina_

45 min
Hard

12 servings

🍞

Black shortcrust pastry

🍬

Sugar

🥛

Cream

🧈

Butter

🧂

Salt

Preparation Steps

  1. Step 1/9

    Roll out the shortcrust pastry to a thickness of 3mm and cut out the cookies.

    🍞Black shortcrust pastry
    🥖Rolling pin
    🍪Cookie cutter

  2. Step 2/9

    Place in the freezer for 15 minutes.

    🍞Black shortcrust pastry

  3. Step 3/9

    Bake at 170 degrees for about 15 minutes.

    🍞Black shortcrust pastry

  4. Step 4/9

    Melt the sugar in a pan, adding it a little at a time as it melts, without stirring but moving the pan occasionally.

    🍬Sugar
    🍲Saucepan

  5. Step 5/9

    As soon as it is melted, add the warm cream in a stream, stirring until it has evaporated and the caramel is smooth and even.

    🥛Cream
    🍲Saucepan
    🥄Whisk

  6. Step 6/9

    Remove from the heat and add the butter, mixing with a whisk, then add the salt.

    🧈Butter
    🧂Salt
    🥄Whisk

  7. Step 7/9

    Pour into a bowl and let cool.

    🥣Bowl

  8. Step 8/9

    Leave in the fridge covered with cling film until very cold, then whip with the electric whisk until fluffy, foamy and creamy.

    🥣Bowl
    🧻Cling film

  9. Step 9/9

    Put back in the fridge before filling the cookies, so it will be more compact.

Composition

Ingredients

Types

Grains, Dairy, Sweeteners, Spices

Ingredients

Black shortcrust pastry, Sugar, Cream, Butter, Salt

Notes

Black shortcrust pastry (recipe on the blog, amount not given), Sugar (for the salted caramel, amount not given), Cream (warmed, for the caramel, amount not given), Butter (for the caramel, amount not given), Salt (for the salted caramel, amount not given)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free

Calories

180 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 18g, Fat: 11g, Fiber: 0.3g, Sugars: 10g

Nutritional Information

Minerals

Sodium: 90mg, Calcium: 20mg, Potassium: 40mg

Vitamins

Vitamin A: 80mcg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Hard (3/4)

Steps

9 steps

Equipments

Utensils

Rolling pin, Cookie cutter, Saucepan, Whisk, Bowl, Cling film

Appliances

Oven, Freezer, Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Autumn Baking

Origin

Source

Platform

instagram

Original Creator

@cakeofgina_

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Crunchy, Creamy, Crumbly

Flavors

Sweet, Salty, Buttery, Caramel

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

filled cookies : 3-4 days (covered or in an airtight container,keep refrigerated for a firmer caramel texture), unfilled shortbread cookies : 1 week (airtight container,room temperature)