Nama Caramel Cookie Sando

Nama Caramel

• 1/2 cup (70 g) toasted walnuts, chopped
• 5 tbsp (60 g) sugar
• 3 1/2 tbsp (50 g) butter
• 2/3 cup (150 ml) heavy cream
• 3 tbsp + 1 tsp (50 ml) milk
• 2 1/2 tbsp (50 ml) corn syrup
• 1/2 tsp salt

Sable Cookies

• 3.5 tbsp (25 g) powdered sugar
• 3 tbsp + 1 tsp (0 g) salted butter, cold and cubed
• 1.5 tbsp (12 g) almond flour
• 1/2 cup (60 g) cake flour
• 1 tsp (5 g) cornstarch

Make the Nama Caramel

1. 1

   Line a 7 × 16 cm loaf pan with parchment paper and set aside.

2. 2

   Add the sugar to a saucepan over medium heat. Do not stir. Gently tilt the pan occasionally so the sugar melts evenly. Once fully melted and amber in color, proceed immediately.

3. 3

   Carefully add the heavy cream, milk, corn syrup, and butter. Whisk to combine (the mixture will bubble vigorously).

4. 4

   Bring to a gentle simmer and cook until the caramel reaches 114°C (237°F), about 12–15 minutes. Use a candy thermometer if possible. No thermometer? Drop a small amount of caramel into cold water — if it sinks to the bottom without dissolving, it’s ready.

5. 5

   Stir in the chopped walnuts, then immediately pour the caramel into the lined pan. Tap gently to level the surface or use a spatula if needed. Refrigerate until fully set, at least 1 hour.

Make the Sable Cookies

1. 6

   Preheat oven to 160°C (320°F). Line a baking tray with parchment paper.

2. 7

   Add all cookie ingredients to a food processor. Pulse until the mixture resembles coarse crumbs.Use your hands to gently bring the dough together.

3. 8

   Place dough between two sheets of parchment paper and roll to 3 mm thickness. Refrigerate for 30 minutes to firm up.

4. 9

   Cut rectangles measuring 2.6 × 7 cm. Transfer to the baking tray and bake at 170°C convection for 13–15 minutes, or until just barely golden.

5. 10

   While still warm, loosely cover cookies with plastic wrap and gently roll with a rolling pin to even out the surface. Let cool completely.

6. 11

   Using a warm knife, cut the chilled caramel into 2.7 × 7 cm rectangles.

7. 12

   Lightly warm the top and bottom of each caramel piece using an offset spatula or the back of a spoon.Sandwich between two cookies, pressing gently to adhere.

8. 13

   Serve and enjoy!!