Samoas

A grown-up cookie drizzled with dark chocolate and smothered in coconut caramel

Samoas

 

  1. Cream the butter and sugar until fluffy. Sift in flours and salt, add the vanilla and mix to just combine – overworked dough will make tough cookies. Wrap dough in clingfilm and chill for 30 minutes. Line 2-3 baking sheets with parchment.
  2. Roll out the dough on a lightly floured surface to 5mm thick and cut 6cm rounds with a cookie cutter. Put on baking sheets and cut a hole in each. Re-roll the scraps to make more cookies. Chill in the fridge for an hour. Preheat oven to 170°C/Gas 3.
  3. Bake for 15-20 minutes, until pale golden. Transfer to a wire rack to cool.
  4. Spread the coconut on a parchment-lined baking sheet and toast in the oven for 10 minutes, turning once, until golden.
  5. For the caramel, put all ingredients except the coconut in a pan over a gentle heat and stir until the sugar has dissolved. Increase the heat and, without stirring, bring to the boil. Reduce the heat and simmer for about 5 minutes, until thick. Spoon a quarter into a heatproof bowl. Stir the coconut into the rest and set aside until cool enough to touch.
  6. Put the heatproof bowl of caramel over a pan of barely simmering water and warm until it melts enough to spread over the cookies. Then press a neat ring of coconut caramel on top. Leave to set.
  7. Dunk the bases of the cookies in the chocolate, tap off any excess and place on parchment to set. Drizzle the melted chocolate over the cookies; leave to set.

Makes 15

What you need:

  • 125g butter, softened
  • 65g caster sugar
  • 135g plain flour
  • 50g rice flour
  • Pinch of salt
  • 1 tsp vanilla extract
  • 200g 60-70% dark chocolate, melted

For the coconut caramel:

  • 175g desiccated coconut
  • 125g caster sugar
  • 75ml golden syrup
  • ¼ tsp salt
  • 100ml double cream
  • 75ml sweetened condensed milk
  • 30g butter
  • 1 tsp vanilla extract

From Deliciously Chocolatey by Victoria Glass (£16.99, Ryland Peters & Small). 

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