Samoas

Samoas

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

Samoas

  • 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.
  • 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.
  • Bake for 15-20 minutes, until pale golden. Transfer to a wire rack to cool.
  • Spread the coconut on a parchment-lined baking sheet and toast in the oven for 10 minutes, turning once, until golden.
  • 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.
  • 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.
  • 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

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