I remember the first time the concept of salty and sweet was introduced to me via popcorn. At first I was dead set against it but it soon become one of my favourite things. Salted caramel is all the rage these days, so I thought I would give it a good ol’ vegan crack and see what I could come up with. The possibilities are endless with this stuff but drizzle it on top of a crunchy vanilla cookie and you’ve got yourself the ultimate indulgence.
- 1 cup vegan margarine
- 1 cup caster sugar
- 1/2 cup brown sugar (lightly packed)
- 1 teaspoon vanilla extract
- 2 cups plain flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup caster sugar
- 1/3 cup vegan margarine
- 1/4 cup almond milk
- 1 teaspoon salt
- Preheat oven to 180°C and line two baking trays with baking paper.
- Using the paddle attachment on your electric mixer, combine your vegan margarine, caster sugar, brown sugar and vanilla extract on medium-high until light and fluffy.
- Sift in the flour, baking soda and baking powder and mix until a dough is formed.
- Scoop out a heaped tablespoon of dough and roll into a ball. Place onto the baking tray and do the same with the remaining dough, placing about 2cm apart on the tray.
- Dip the back of a large spoon or the bottom of a glass into some caster sugar and gently press each ball of dough down til it’s about 1cm thick.
- Place in the oven for 15-20 minutes, the cookies will look like they’re not set but they will!
- Allow to cool completely on the tray.
- While your cookies are cooling, make your salted caramel by adding the caster sugar to a saucepan and stir constantly over a medium heat.
- As you’re stirring, the sugar will clump up and then turn into a light golden liquid. Be careful not to let it burn!
- Once all the sugar has dissolved, add the vegan margarine and continue to stir until it’s combined.
- Remove from the heat and stir through the salt and almond milk. Allow to cool completely in the fridge.
- Drizzle the salted caramel over your cookies and add a little sprinkling of salt before serving.