Hairy Bikers Amsterdam Caramel cookies

Amsterdam Caramel Cookies by the Hairy Bikers

 

 

I am not the world’s biggest cookie fan, but my partner loves them so occasionally I’ll forgo the girly cupcakes and bake something more for him. We both really enjoyed the BBC TV series The Hairy Bikers Bakcation, and bless him he bought the book for me the moment it came out. Its a seriously good read with some cracking ideas in it. If you fancy a bit of a bake-a-thon with stuff inspired from around Europe then this is your book. Sweet and savoury treats are in abundance, {no I’m not being paid to big up this book, I just genuinely enjoyed it 🙂 } Like these Amsterdam Caramel cookies.

 

So I wanted to try something from their show. There was lots of choice but as I previously said I wanted to bake something that he would really enjoy. Being a long time vegetarian the meat dishes were out, he is not a vegetarian but I wanted something for my blog and he knew it 😉

 

A stack of Amsterdam Caramel Cookies

 

The Winner is Cookies

We narrowed it down to a couple of choices but these ones were always going to be my first choice, hey they have caramel in them, what’s not to love? Luckily my fella also chose them, with a gentle nudge in the right direction! So I made the Amsterdam caramel cookies by the Hairy Bikers.

 

 

These biscuits are crumbly & light and go perfectly with a cup of tea or coffee for a mid afternoon snack and of course they go well with the classic glass of milk. A perfect sugary pick me up.

 

a stack of cookies with a glass of milk

 

Another thing that makes these cookies so good is the caramel inside them. Its not a complicated caramel with cream and a need for a thermometer, its just sugar and water a pan and 5 minutes. Thats it! Once the caramel has set and its been smashed to small pieces and added to the cookie dough and bakes it softens and becomes chewey. Adding an extra dimension to these already wonderful cookies.

 

An ariel shot of the cookies

 

Being so simple to make and so few ingredients involved most of us have them in the cupboard already, so no special trips to the shops needed. From cupboard to plate in less 45 minutes! Can’t be bad.

 

a cookie half eaten and broken

*The measurement in cups is a guide this recipe was made using metric weight*

 

Amsterdam Caramel Cookies
 
Prep time
Cook time
Total time
 
A light crumbly biscuit with a nice caramel undertone.
Author:
Recipe type: Snack
Cuisine: Dutch
Serves: 15 cookies
Ingredients
  • 50 grams granulated sugar, (1/4 cup)
  • 1 tablespoon water
  • 125 grams unsalted butter, (1 stick and 1 tablespoon)
  • 150 grams caster sugar, (2/3 cup)
  • 150 grams plain flour (All Purpose), (1 and ⅓ cup)
  • ½ teaspoon baking powder
Instructions
Directions for the caramel
  1. Place the sugar and water into a small pan and place over a low heat for 1 to 2 minutes. Bring up the heat and allow to simmer, cook without stirring for 5 to 8 minutes or until the mixture is a nice rich golden caramel colour.
  2. While this is bubbling away line a small baking sheet with parchment paper.
  3. Pour the caramel onto the sheet and allow it to spread out to a thin layer. Put to one side and allow too cool completely. Be careful while handling the caramel, as it is extremely hot and will burn.
Directions for the cookies
  1. Pre heat the oven to 350 F / 180 C / Gas mark 4
  2. In a medium bowl beat the butter and sugar until light and fluffy.
  3. Add the flour and baking powder and mix until well combined and the mixture will resemble a ball. You may need to get your hands in the bowl to really combine the ingredients.
  4. Break up the caramel by either using a pestle and mortar or placing the caramel in a zip lock bag and bashing it with a rolling pin. You don’t want the pieces of caramel to be too small; around 5 to 7mm pieces are perfect.
  5. Add the caramel chunks to the dough. Combine them well.
  6. Roll the dough into 15 smaller balls.
  7. Place them on a baking sheet lined with baking parchment and flatten them down to about 1 centimetre thick.
  8. Bake them for 10 – 12 minutes, until they are a light golden brown. Take them out and allow to completely cool.
  9. The cookies will be very soft coming out of the oven but will crisp up as they cool.
    a stack of the cookies
  10. Store in an airtight container and the cookies will last up to 5 days. Though mine didn't last more than 2 days!
    a half eaten cookie on a plate

 

Author: Emma

I make, photograph and write every post on Bake Then Eat. If you ever come over to visit you will be presented with a plethora of home bakes, expect to leave my home a few pounds heavier and with a doggy bag!

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6 Comments

    • I know I adore caramel and add it to everything I can!

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    • They are really good and definitely worth making and they are so quick to make which is why I love them so much. I do make these quite often and they never last more than 36 hours!

      Post a Reply
  1. OMG!! I just love Caramel cookies. I cant wait to try these at home. I have always had a sweet tooth and cookies make me crazy. Again, thank you!

    Post a Reply

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