The highlight of this cookie is the salty straw. Her taste is interesting combined with salted caramel filling, which is added to a groove left on a cookie with a finger before baking. So that the filling was thicker, instead of caramel sauce take boiled condensed milk and sprinkle with flakes of sea salt on top. This miniature cookie with a bright taste will not leave anyone Indifferent. Share with friends: 
Time: 1 hour. 30 min. Difficulty: easy Quantity: 24 pcs. AT recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.5 tbsp. broken salty straws
- 220 gr butter at room temperature
- 2/3 Art. Sahara
- 2 large egg yolks
- 2 tbsp. l honey
- 2 tsp vanilla extract
- 0.5 tsp fine salt
- 1 and 3/4 Art. flour
- 0.5 tbsp. boiled condensed milk or caramel sauce
- Flakes of sea salt for sprinkling
Recipes with similar ingredients: salted straws, butter, sugar, eggs, honey, vanilla extract, premium flour, milk condensed boiled, cream dolce de leche, sea salt flakes
Recipe preparation:
- Put 1/4 tbsp. straws in a plastic bag with ziplock and chop with a rolling pin into a large crumb.
- In a large bowl with a mixer, whisk creamy at medium speed butter and sugar until light and lush mass, 3-5 minutes. AT medium-sized bowl mix egg yolks, honey, vanilla and fine salt, then add to the mixture of butter and beat, if Necessarily scraping the mixture from the walls of the bowl. Slow down mixer to low; add flour and chopped straws and beat, to mix evenly.
- Put the remaining 1 and 1/4 tbsp. straws in a bag and coarsely crush with a rolling pin; put on a baking sheet with sides. From above put on a tablespoon of dough and roll into balls, pressing so to stick pieces of straw. Refrigerate until balls do not freeze for about 30 minutes.
- Place the grills in the upper and lower third of the oven and preheat the oven to 160 ° C. Cover 2 parchment baking sheets paper. Place cookies on prepared baking sheets on a distance of about 4 cm from each other; in every cookie swipe the thumb down. Bake until golden color, changing baking sheets in the middle of baking, 15-18 minutes. If necessary, re-make indentations with a teaspoon. Give cool for 3 minutes on baking sheets, then transfer cookies to wire rack, to cool completely. Fill each cavity with boiled condensed milk and sprinkle with flakes of sea salt.
