Peach Cobbler Cookies
🌿 Hello, lovelies and welcome back to
the Recipe Club!
✨ This recipe was originally posted on my recipe club, but I thought it only fair that everyone get’s to try these amazing cookies! There is a few different elements to these cookies, but every single element is so worth it! They’re utterly delicious, and very autumnal, they also make the most thoughtful gifts!
So get your favourite playlist on, and let’s get baking!
Servings: 14
Ingredients
🍪Spiced Cookies
260g plain flour
2g or 1/2tsp baking powder
1/4tsp baking soda
1tbsp cornflour
1/2tsp fine sea salt
1/4tsp ground cinnamon
100g brown butter, at room temperature
200g caster sugar
1 egg
50g soured cream
10g vanilla bean paste
🧁 Cream Cheese Frosting
170g brown butter, at room temperature
200g full fat cream cheese, at room temperature
5g vanilla bean paste
Pinch of sea salt flakes
560g sifted icing sugar
🍑 Peach Topping
4 ripe peaches, diced
50g granulated sugar
60g dark brown sugar
2tsp cornflour
2tsp water
1tsp vanilla bean paste
1/4tsp ground cinnamon
🍯 Brown Butter Caramel
150g glucose
50g whole milk
150g double cream
90g caster sugar
60g brown butter
Pinch of salt
🍯 Cinnamon Crumb
100g granulated sugar
20g light brown sugar
90g cake flour
1/2 tsp baking powder
1/2tsp ground cinnamon
1/2tsp sea salt flakes
60g vegetable oil
👩🍳 First Things First: Mis en place
A French term for everything in its place - in other words, organise all of your ingredients to ensure an efficient process while we cook something delicious!
👩🍳 Let’s cook!
🍪 Spiced Cookies
Whisk your dry ingredients together in a bowl and pop it to the side. Your dry ingredients are your flour, baking powder, baking soda, cornflour, sea salt and cinnamon.
In the bowl of your stand mixer and using the paddle attachment, cream together your butter and sugar for 5-7 minutes, while scraping the bowl down once, then add in your egg, soured cream and vanilla paste and mix until incorporated.
Now add in the dry ingredients until just combined, scraping the bowl down as needed.
Turn the dough out onto some cling film, and pat it into a disc shape, cover it with the cling film and put it in the fridge for at least an hour.
After an hour, preheat the oven to 170°C, flour your work surface and roll the dough out to 1/4 inch thickness, and using a round cookie cutter, cut your shapes out and pop them on a lined baking tray with 2 inches between each cookie.
🧁 Cream Cheese Frosting
Please make sure the butter and cream cheese is at room temperature - I can’t tell you the amount of times that the cream cheese has been used straight from the fridge and it will be the reason your frosting ends up lumpy!
Using a hand mixer, beat the butter for 1 minute, then add in the cream cheese, vanilla paste and salt, beat this together for a further 1 minute, then add in the icing sugar in 4 140g increments, beating until it’s incorporated each time, and scraping the bowl down as needed.
Once the cookies have cooled down, pop the frosting in a piping bag and swirl a circle, and fill it in on top of the cookie.
🍑 Peach Topping
Add your peaches and both sugars to a pan and heat until they’re bubbling.
Stir together the water and the cornflour until it forms a paste, and add it to the pan and cook it for 2 minutes over a medium heat.
Remove it from the heat, and add in the cinnamon and vanilla and leave it to cool before spooning over the cream cheese frosting.
🍯 Brown Butter Caramel
Add 50g of the glucose, the milk and the double cream to a pan and heat it until it reaches 85°C.
In a separate pan, add in 100g of theglucose and the sugar, and heat it until it reaches a dark caramel colour, then pour in the cream mixture.
Take the caramel off the heat and add in the butter and salt, then blend with an immersion blender until it’s smooth. Once it’s cooled slightly, drizzle over the peach topping.
Store the caramel in an airtight glass jar and keep it in the fridge for up to a month!
🍯 Cinnamon Crumb
This one is very easy, preheat the oven to 150°C and in a bowl, leaving the veg oil out, whisk the rest of the ingredients together until they’re all incorporated, then slowly trickle the veg oil in, mixing until it’s been evenly distributed and the dry I ingredients have formed clumps.
A mixture of big and small is good - we love texture here!
Bake for 15 minutes, leave to cool and then sprinkle over your cookies!
