Fleur de Sel Salted Caramel Cookie

If you like the taste of caramel you will love these!  They really set your taste buds exploding.  Essentially you make caramel and then mix the rest of the ingredients in to form a cookie.  I made an extra batch of the caramel at the end and drizzled the cookies with it and then drizzled them with chocolate before finally sprinkling with a little fleur de sel at the end.  Fleur de Sel can be replaced by Sea Salt.  I would suggest that you bake these so that they retain their chewyness otherwise they can be a bit on the hard side.

Caramel:
200g Sugar
3 tbsp Water (or just barely enough to help dissolve the sugar)
4 Tbsp Double Cream


Cookie:
275g Flour
1 tsp Baking Soda
1 tsp Fleur de Sel
225g Butter
100g Sugar
1 Egg
2 tsp Vanilla Extract

Method

1. In a stand mixer cream butter and sugar together. 
2. Caramel:  Over a medium-low heat, in a heavy bottomed saucepan mix stir sugar and water together until the sugar dissolves then remove your wooden spoon from the pot and leave on the heat to caramelise.  As soon as it does remove from the heat and add a spoonful of the butter and sugar mix and the double cream.
3. Beat the egg and vanilla well into the butter and sugar mix.
4. Pour the Caramel into the butter-sugar-egg mix slowly mixing thoroughly as you pour.
5. In another bowl sift Flour Baking Soda and Fleur de Sel.  Add a spoonful mix well and then add the balance to the wet ingredients.
6. Allow to cool and roll to salami width.  Wrap in cling film and chill for 1 hour in the fridge.
7. Preheat oven to 170C
8. Cut into half cm slices bake for 8-10mins.  Allow to cool (beware of sugar burns)
9. Decorate by drizzling with chocolate caramel and a sprinkling of fleur de sel.