The Muscovado cookies are crunchy and fragrant, perfect with a good cup of tea. I’ve prepared them for the “biscuit week” on Foodie Angels and I’ve really loved them!
The recipe is from the book “Croissant e biscotti” by Luca Montersino, a very famous Italian pastry chef. The method is super easy you, only have to be careful while using the caramel because it’s very hot!
- demerara sugar: 180 grams
- double cream: 50 grams
- unsalted butter: 350 grams
- Muscovado sugar: 50 grams
- plain flour: 550 grams
- Before starting weigh all the ingredients. Then prepare the caramel: put a spoon of Demerara sugar into a heavy bottomed pan, turn on the heat and let it melt slowly, add another spoon, let it melt and continue adding spoons of sugar (one at a time) until you'll finish it and you have a golden caramel. Turn off the heat and add the cream (be careful because the caramel will be very hot), mix with a balloon whisk and then add the butter. Stir until it melts and let the mixture cool down for a couple of minutes.
- Add the flour and the Muscovado sugar, combine well all the ingredients using a rubber spatula then transfer the dough in a large tray lined with parchment paper. Cover with cling film and refrigerate for at least 12 hours.
- After the rest take the dough out of the fridge and leave it at room temperature for about half an hour or until it will be soft.Roll out the dough on a lightly floured work surface to a thickness of 0,5 cm. Using a 5 cm cookie cutter, cut biscuits out of the dough and carefully place them onto a baking tray, lined with parchment paper. Using a smaller cookie cutter cut out the centre of the biscuits.
- Sprinkle the surface with some Demerara sugar and bake at 180°C for about 15 minutes.