Rooibos and black pepper cookies with caramel
The earthy rooibos and hint of spice are beautifully balanced by the gooey sweetness of caramel. With a straightforward method and a touch of freezing time for the dough, these cookies bake up golden, soft, and irresistibly aromatic. Perfect for teatime or as a unique treat to share!
Ingredients
- 1 Rooibos and black pepper cookie premix
- 115 g unsalted butter cold and cubed
- 2 large eggs + 1 egg yolk
- 1 tsp strong rooibos tea
- ½ cup caramel drops/chips
Instructions
- In a bowl, beat the cold butter cubes and sugar premix for a few seconds until nuggets form. Add the flour premix. Mix until the mixture looks sandy but still has butter nuggets.
- In a separate bowl, mix the eggs, yolk, and rooibos together. Then combine with the dry ingredients. Be careful not to overmix.
- Fold in the caramel chips/drops.
- Scoop out some of the cookie mixture and form a ball, but don’t squeeze it too tight.
- Freeze the balls for a few hours or overnight.
- Preheat your oven to 190°C and line a baking sheet with baking paper. Place your cookie balls on the sheet, leaving enough space for them to expand. Bake for 16 minutes until the tops are golden. Remove from the oven and allow to cool.
Notes
- Shop the Rooibos cookie premix here
- Butter Substitutions and Baking Tips click here
