Caramel Friands

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the granulated sugar, salt, and 60ml of water. Place the saucepan over medium heat and cook, stirring occasionally, until the sugar has dissolved.

   Tip: Monitor the temperature to prevent boiling.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the caramel turns a deep amber colour.

   Tip: Be careful, as the caramel will bubble up vigorously.

4. 4

   Remove the saucepan from the heat and slowly pour in the melted butter, whisking constantly.

   Tip: The mixture will bubble up again, so be careful.

5. 5

   Let the caramel cool slightly, then stir in the caramel sauce.

   Tip: This will help the caramel set properly.

6. 6

   In a large bowl, whisk together the flour, confectioners' sugar, and flaky sea salt.

7. 7

   Add the melted butter and milk to the dry ingredients and mix until a dough forms.

   Tip: The dough should be smooth and pliable.

8. 8

   Roll out the dough on a lightly floured surface to a thickness of 3mm.

9. 9

   Use a cookie cutter or the rim of a glass to cut out circles of dough.

   Tip: You should be able to get about 12 circles.

10. 10

    Place a spoonful of caramel in the centre of each dough circle.

    Tip: Leave a 1cm border around the edges.

11. 11

    Fold the dough over the caramel to form a triangle and press the edges to seal.

    Tip: Use a fork to crimp the edges.

12. 12

    Place the friands on the prepared baking sheet and bake for 20-25 minutes, or until golden brown.

    Tip: Keep an eye on them, as they can burn quickly.

13. 13

    Remove the friands from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Transfer to a wire rack to cool completely.

14. 14

    Serve the caramel friands warm, dust with confectioners' sugar and flaky sea salt, if desired.