I had to have a go at making these Amish cakes that have had a revival. I think I’d prefer a vanilla rather than chocolate flavoured biscuit. Loved the salted caramel.
1 ¾ cups plain flour 1 cup buttermilk
1 tsp baking powder 1 tsp vanilla extract
1/3 cup softened butter ¼ cup Dutch process cocoa
½ cup brown sugar ½ cup caster sugar
Whipped cream, to serve
200g caster sugar 200ml cream
140g butter ½ tsp good quality salt
1tsp vanilla extract
- Preheat the oven to 190 degrees and line a baking tray with baking paper
- With an electric mixer, beat the butter until pale, then and sugars and beat until light and fluffy
- Add egg, buttermilk, and vanilla and mix well
- Add flour, baking powder, and cocoa and beat until smooth
- Using an icecream scoop, form balls of dough leaving a few centimetres in between
- Bake for 10-12 minutes until slightly firm, then cool on a wire rack
- To make the salted caramel, place the sugar in a heavy based saucepan on medium heat and stir until melted
- In a separate saucepan, warm the cream, then gradually add it to the sugar. Be careful as it will bubble up.
- Turn to a low heat, add the vanilla and salt, then gradually add the butter and stir well until smooth. It will seem runny but will thicken once cooled.
- Place in a glass bowl and cover tightly, or a sealed jar, and refrigerate
- When ready to serve, fill the biscuits with whipped cream and caramel, dust with icing sugar