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Crumb cookies recipe
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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.
Course Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Cooling time 1 hour
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.