Creamy salted caramel drizzle
Makes: 48
INGREDIENTS: Dough:
3 large eggs
225g caster sugar
120ml vegetable oil
1 tsp orange juice
3 ½ tsp baking powder
½ tsp black pepper
385g plain flour, plus extra for dusting
Caramel Filling
225g granulated sugar 120ml double/whipping cream 2 tbsp unsalted butter
½ tsp salt
METHOD:
For the caramel, place the sugar and 2 tablespoons of water in a small, heavy-bottomed pan. Cook on medium-high heat until sugar melts. After several minutes, the sugar will start to colour. Stir the mixture so all the sugar browns. When it’s a uniform amber colour, turn heat to low, remove pan from heat and add the cream. The mixture will bubble up. Stir in the butter and salt. Return to the heat and cook for one minute, or until mixture is smooth. Transfer to a bowl, cool and refrigerate for at least half an hour to thicken the caramel. Store in the fridge for up to five days.
Preheat the oven to 175°C. Line 2 large baking sheets with parchment.
In a large bowl, mix together the eggs, sugar, oil, and orange juice. Add the baking powder, pepper and flour, mix and knead until the dough comes together. Divide the dough in half.
Take two more pieces of parchment, sprinkle flour on one, place one dough half on top, and then sprinkle a little more flour. Place the second piece of parchment on top and roll until the dough is about 6mm thick. Every few rolls, peel back the parchment and sprinkle a little flour on the dough.
Use a glass or a round cutter (5cm - 7.5cm) to cut the dough into circles. Place a little less than a teaspoon of filling in the centre and fold the dough to make hamantaschen as per the method described in the recipe above. Place on the baking sheets and repeat with the rest of the dough. Re-roll any dough scraps you have. Place the baking sheets in the freezer for 10 minutes to help the hamentaschen hold their shape and not open up while baking.
Bake for 12 to 16 minutes, or until the bottoms are lightly browned. Slide the parchment onto racks to cool the cookies. If desired, drizzle any remaining caramel over the cookies. Store covered with plastic or in an airtight container at room temperature for five days or freeze for up to three months.