Tag: Pecans

Salted Turtle Cookies

Salted Turtle Cookies

salted turtle cookies

Back in 2011 I spent a summer in Ohio working as a front gate photographer at Cedar Point. It was one of the best summers of my life, and introduced me to a whole host of American candy and treats. Step in the turtle candy; a cluster of pecans, enrobed with caramel and covered in chocolate. I had turtle fudge, turtle ice cream, turtle brownies…the list goes on! Its just the perfect combination, and turtle cookies are my favourite.

salted turtle cookiessalted turtle cookies

The recipe makes an abundance, which believe me is not a bad thing! The turtle cookies are so moreish its unreal and they’re the perfect accompaniment to a cup of tea. They’re also quite therapeutic to make, as you roll, dip and roll again. Though it does make for messy hands!

You’ll need to set aside some time for these as you need to chill the dough in the fridge for an hour before you begin the rolling process. Creating the classic rugged effect around the edge of the turtle cookies is actually pretty simple. Firstly you’ll need to roll the dough into balls before dipping them in to frothy egg whites, this acts as the ‘glue’ when you roll the dough balls into crushed pecans. Finally, once you’ve placed the balls onto a baking tray you need to create the dent with the back of a spoon for your delicious salted caramel filling. Its as simple as that!

salted turtle cookiessalted turtle cookies

Now the salted caramel filling is actually the biggest cheat of them all. It’s simply melted toffee sweets with double cream and a big pinch of sea salt flakes on top- so sue me! But it works so well and makes for a deliciously chewy filling to the turtle cookie. Turtle candies don’t usually use salted caramel, but I thought it balanced out the whole cookie so well and added a different dimension of flavour.

salted turtle cookies

I really love the simplicity of this recipe, especially considering how delicious the turtle cookies are! Let me know if you make them, or are also a turtle fan!

Salted Turtle Cookies

Yield: 20 Cookies

Salted Turtle Cookies

Ingredients

    Cookies
  • 125g plain flour
  • 28g cocoa powder
  • pinch of salt
  • 134g caster sugar
  • 115g unsalted butter
  • 1 large egg, seperated
  • 2tbsp whole milk
  • 1tsp vanilla extract
  • 180g pecans
    Salted Caramel
  • 45ml double cream
  • 14 soft toffees
  • 2tsp sea salt flakes

Instructions

  • Firstly combine the flour, cocoa powder and salt in a bowl, then set aside. In a large bowl beat the butter and sugar together with an electric whisk until light and fluffy. Then add the egg yolk, milk and vanilla and mix until incorporated. Reduce the speed to low, and add the flour mixture until just combined. Wrap the dough in cling film and place into the fridge for an hour to chill until firm.
  • Preheat the oven to 175C and line two baking trays with baking paper. Whisk the egg white in a small bowl until just frothy and set aside. Finely chop the pecans and place in another small bowl.
  • Roll the chilled dough into 1-inch balls, dip in the egg whites and roll in the chopped pecans. Evenly place the balls onto the prepared baking trays and using a teaspoon make an indentation in the centre of each ball. I found it helped to dip the spoon into a glass of warm water between each indent.
  • Bake until just set, about 12-15 minutes and then re-press the existing indentations with the teaspoon. Leave on the baking tray for a few minutes to cool before placing onto baking trays.
  • For the salted caramel filling, place the toffees and cream into a bowl over a bain-marie and stirring occasionally heat until smooth. This will take about 10 minutes. Carefully fill the cookies with the caramel mixture and sprinkle over sea salt flakes.Then leave to cool completely.
  • http://bakingwithaimee.com/2017/10/23/salted-turtle-cookies/

    Maple & Pecan Cupcakes

    Maple & Pecan Cupcakes

    Maple & Pecan CupcakesMaple & Pecan CupcakesMaple & Pecan CupcakesMaple & Pecan Cupcakes

    Maple and pecan is one of my absolute favourite flavour combinations, so when I saw these maple & pecan cupcakes in the Primrose Bakery Book I knew I had to try them. Especially now that Autumn is in full swing, it seemed like the perfect cupcake to enjoy with a mug of tea in front of the fire.

    These cupcakes are a breeze to make, without even the need for an electric whisk! I made these completely by hand and the sponge was light and moist and the frosting super smooth. The caramelised pecans may be the only hurdle, as even experienced bakers can have trouble when sugar has a mind of its own!

    For these cupcakes I actually made the caramel twice, as I kept the first batch on the heat slightly too long and it seized. But with caramel perseverance is key – and watching your pan like a hawk! You want to  keep it on the heat just until all the sugar is dissolved and its a light golden brown colour. The caramel will harden quickly, so you’ll need to have your pecans already prepared on baking paper, to aid the pouring process.

    The sponge begins with the creaming method, followed by the addition of maple syrup and then the eggs. At this point the mixture is unsurprisingly very wet and therefore can look a little curdled. But never fear, as once the flour has been folded in the whole mixture is beaten well until its a smooth consistency.

    The mixture makes the perfect amount for 10 American sized cupcakes – muffins to us English folk – and the frosting recipe makes enough for a generous heap on each! The chopped walnuts in the sponge, coupled with the smooth maple frosting and crunchy caramel decoration makes for an excellent combination in these maple & pecan cupcakes!

    On with the recipe:

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