Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup black treacle
- 1/4 cup milk
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup caramel sauce
Special equipment needed:
- Rolling pin
- Cookie cutter (round or square)
- Piping bag or plastic bag with a small corner cut off
Step-by-step instructions:
a. Preheat the oven to 350°F (180°C).
b. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
c. Add the black treacle and milk, and mix until well combined.
d. In a separate bowl, whisk together the flour, salt, baking powder, cinnamon, nutmeg, ginger, and cloves.
e. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
f. Roll out the dough on a floured surface to about 1/4 inch thickness.
g. Cut out the dough into desired shapes using a cookie cutter.
h. Place the cut-out dough onto a baking sheet lined with parchment paper.
i. Bake for 12-15 minutes or until the edges are lightly golden.
j. Remove from the oven and let cool completely.
k. Once cooled, fill a piping bag with caramel sauce and pipe a small amount onto the center of each cookie.
l. Sandwich another cookie on top of the caramel filling to create a cookie sandwich.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F (180°C)
Serving size:
Makes approximately 20 cookie sandwiches
Nutritional information:
Calories per serving: 200
Total fat: 10g
Saturated fat: 6g
Cholesterol: 30mg
Sodium: 100mg
Total carbohydrates: 26g
Dietary fiber: 0g
Sugars: 14g
Protein: 2g
Substitutions for ingredients:
- Black treacle can be substituted with molasses or dark corn syrup.
- Caramel sauce can be substituted with dulce de leche or butterscotch sauce.
Variations:
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
- Drizzle melted chocolate over the cookie sandwiches for a decadent touch.
Tips and tricks:
- Make sure the butter is softened before creaming with the sugar to ensure a smooth mixture.
- Chill the dough for 30 minutes before rolling it out to make it easier to handle.
- Use a small cookie cutter to create bite-sized cookies for a party or gathering.
Storage instructions:
Store the cookie sandwiches in an airtight container at room temperature for up to 3 days.
Reheating instructions:
The cookie sandwiches can be reheated in the microwave for 10-15 seconds to soften the caramel filling.
Presentation ideas:
Arrange the cookie sandwiches on a platter and dust with powdered sugar for a simple yet elegant presentation.
Garnishes:
Sprinkle chopped nuts or drizzle melted chocolate over the cookie sandwiches for added visual appeal.
Pairings:
Serve the cookie sandwiches with a cup of tea or coffee for a delicious afternoon treat.
Suggested side dishes:
The cookie sandwiches can be served as a dessert on their own or paired with fresh fruit for a light and refreshing finish to a meal.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it is easier to handle.
- If the caramel filling is too thick to pipe, warm it up in the microwave for a few seconds to soften it.
Food safety advice:
Make sure to store the cookie sandwiches in an airtight container to prevent them from drying out or becoming stale.
Food history:
Pontefract cake is a type of liquorice-flavored candy that originated in the town of Pontefract, England in the 18th century. This recipe is a modern twist on the classic candy, featuring a caramel filling sandwiched between two spiced cookies.
Flavor profiles:
The cookies are spiced with cinnamon, nutmeg, ginger, and cloves, while the caramel filling adds a sweet and creamy contrast.
Serving suggestions:
Serve the cookie sandwiches as a sweet treat for a tea party or as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: British
Taste: Sweet, Creamy, Nutty, Caramelized