Crumb cookies with caramel filling

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These crumb cookies are heavenly tender, buttery, crumbly, sandy and incredibly delicious. They practically melt in the mouth. The filling from caramelized sweetened condensed milk gives them a special taste. They are also very easy to make. You can find a detailed crumb cookie recipe with the exact quantities and step-by-step instructions below.

Crumb cookies recipe

Crumb cookies with caramel filling

I have filled my crumb cookies with caramelized sweetened condensed milk. This makes them taste like caramel.

The filling perfectly complements the delicate shortcrust pastry. As I only used a little sugar for the dough, the cookies taste moderately sweet even with caramelized sweetened condensed milk.

Especially tender thanks to rum

The crumb cookies taste sandy, slightly crispy and heavenly tender. The pastry gets this special consistency thanks to a small amount of alcohol, similar to that used in the hvorost. I have added a tablespoon of brown rum.

If you want to make your cookies alcohol-free, you can omit rum from the recipe. If your shortcrust dough is too dry, add a tablespoon of cold water.

Crumb cookies with caramel filling

Variety for cookie plate

The crumb cookies, just like the Sicilian almond cookies, the chocolate pine cone cookies and the glagoliki, are a great way to add variety to your cookies plate. They are particularly tasty thanks to the caramel filling. But they also look unique.

The crumb cookies with caramel filling make an ideal Christmas gift from the kitchen, alongside the oreshki, the “Gribochki” and the walnut ghriba. Pack them in a pretty cookie tin and provide a sweet surprise for anyone with a sweet tooth.

Crumb pastry with caramel

Crumb cookies with jam

This crumb cookie recipe also works with a jam filling, for example the raspberry jam, the apricot jam or the cherry plum jam. Use a firm jam that does not run quickly. It should also taste tart.

This crumb pastry is

  • tender,
  • crumbly,
  • buttery,
  • sandy,
  • slightly crispy,
  • caramelized,
  • incredibly tasty,
  • aromatic,
  • filled with caramelized sweetened condensed milk,
  • easy to make,
  • unusual eye-catcher on the coffee table,
  • ideal for tea or snacking,
  • perfect as Christmas cookies.

Pastry with caramelized sweetened condensed milk

How to make crumb cookies: tips and tricks

  • Use cold ingredients for the shortcrust dough.
  • You can adjust the amount of sugar for the dough to taste. Bear in mind that the filling from caramelized sweetened condensed milk is quite sweet.
  • Do not knead the dough for too long, but mix all the ingredients briefly to form a roughly homogeneous ball of dough.
  • If your dough is sticky, add a little more flour. If it is too dry, add a spoonful of cold water.
  • Rum makes the crumb cookies taste particularly tender. Alternatively, you can leave it out or replace it with a tablespoon of cold water if the dough is dry.
  • Grate the pieces of dough from the freezer as quickly as possible so that they don’t melt and immediately spread the grated pieces on the cookies in portions so that they don’t stick together.
  • Instead of caramelized sweetened condensed milk, you can fill the cookies with a firm jam.

Did you make the crumb cookies with caramel filling using this recipe? I look forward to your results, your star rating and your comment below on how they turned out and how they tasted.

Try out these other delicious cookie recipes:

Crumb cookies recipe

Crumb cookies with caramel filling

The crumb cookies are heavenly tender, buttery, crumbly, sandy and incredibly delicious. They practically melt in the mouth. The filling from caramelized sweetened condensed milk gives them a special taste. The crumb cookies are also very easy to make with this recipe.
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 1 hour
Course Dessert
Servings 22 cookies

Ingredients
  

for the dough

  • 180 g butter very cold
  • 1 egg cold
  • 50 g sugar
  • 300 g flour
  • 3 g baking powder
  • 1 tbsp rum cold
  • 1 pinch of ground vanilla bean
  • 1 pinch of salt
  • flour for the work surface

for the filling

  • approx. 200 g caramelized sweetened condensed milk

for dusting

  • powdered sugar

Instructions
 

  • Mix flour, baking powder, vanilla and salt in a mixing bowl.
  • Add cold butter and chop finely.
  • Add sugar and rum and mix briefly.
  • Add egg and knead briefly and quickly to form a roughly homogeneous shortcrust dough.
  • Take 1/3 of the dough, divide it into 4 - 5 small pieces and place them in the freezer.
  • Place the remaining 2/3 of the dough in an airtight container in the fridge for 1 hour.
  • Take the dough out of the fridge and roll it out on a floured work surface to a thickness of approx. 3 mm.
  • Using a round cookie cutter or a drinking glass, cut out round cookies (in my case Ø 6 cm each) from the dough and place them a little apart on a baking tray lined with baking paper.
  • Coat the cookies approx. 1 - 2 mm thick with caramelized sweetened condensed milk.
  • First take a piece of dough out of the freezer, grate it quickly with a coarse grater and sprinkle generously over the cookies. Repeat the process with the remaining pieces of dough from the freezer and the remaining cookies.
  • Bake the cookies in a preheated oven at 356 °F (180 °C) for approx. 20 minutes and leave to cool on the baking tray (be careful, the filling is very hot!).
  • Dust the crumb cookies lightly with powdered sugar before serving.

Notes

  • Use cold ingredients for the shortcrust dough.
  • You can adjust the amount of sugar for the dough to taste. Bear in mind that the filling from caramelized sweetened condensed milk is quite sweet.
  • Do not knead the dough for too long, but mix all the ingredients briefly to form a roughly homogeneous ball of dough.
  • If your dough is sticky, add a little more flour. If it is too dry, add a spoonful of cold water.
  • Rum makes the crumb cookies taste particularly tender. Alternatively, you can leave it out or replace it with a tablespoon of cold water if the dough is dry.
  • Grate the pieces of dough from the freezer as quickly as possible so that they don't melt and immediately spread the grated pieces on the cookies in portions so that they don't stick together.
  • Take note of the detailed tips and tricks for making the crumb cookies with caramel filling at the top of the article.

If you are using Pinterest, you can pin the following picture:

Pin Crumb cookies

 

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