It was at a summer BBQ not so long ago (you know one of those low-key, paper plates kind of BBQ’s) when I was fully able to appreciate my love for salt and sugar combined.
Having already consumed my body weight in meat, wedges and potato salad there was absolutely no way I was going to be able to succumb to dessert, but then the chocolate cake came round and my sweet tastebuds took charge ordering all the savoury inside my stomach to move up an inch and make some room.
The chocolate cake was fast approaching however, to my distress all the fresh paper plates were gone. I had a dilemma, I could go inside to search for a clean plate, but with only a few slices remaining doing that risked getting no cake at all. If I wanted dessert I was going to have to use the plate that still housed a few remaining salty wedges.
As the host reached me a decision had to be made. By this point the anticipation of chocolate was making my mouth water so I had to bite the bullet and take the only option available. As I lifted the cake off the tray my eyes darted around searching for potential clean spots.
“I just won’t eat the contaminated parts” I said to myself, which let me tell you is harder said than done with a cake that tasted this good. It’s at times like this that I applaud my lack of self-control and give it a well deserved pat on the back. Like love at first sight the salt instantly clung to the sugar buttercream and when my fork scooped it up, my mouth was given one hell of a taste sensation. From that very moment I’ve been hooked. I even used the last potato wedge to wipe up the last of the chocolate buttercream and I’m not even ashamed of it!
These salted butterscotch and chocolate cookies are just the start of a whole range of salt and sweet related recipes. I’m obsessed with this flavour combination and am intent on finding new ways of using it in different kinds of bakes so watch this space; but first make these!
Preparation time: 1 hour
Baking time: 8-12 minutes
85g Brown sugar
100g Caster sugar
100g Soft unsalted butter
200g Self-raising flour
1tsp Baking powder
80g Chocolate chips
80g Butterscotch pieces
1tsp Sea Salt
Preheat the oven to 180C/250F/Gas Mark 4 and line two baking sheets with parchment paper
Weigh out all your ingredients and cream together the butter and both sugars until light and fluffy. Beat the egg in a separate bowl with the vanilla and slowly combine with the butter mix, adding a teaspoon of flour if it begins to curdle.
In another bowl, whisk together the flour, salt and baking powder. Slowly add this to the wet mixture until fully combined then stir in the chocolate and butterscotch pieces.
Combine the dough and gently knead to form a ball, then wrap it up in a lightly floured sheet of cling film and leave in the fridge to firm up for 30 minutes.
Cut the ball into quarters and tear into 6 equal sizes balls. Roll them neatly and drop them onto a baking sheet, making sure they are spaced well apart so they can expand during baking.
Bake for 8-12 minutes, or until golden brown. While they are still warm sprinkle with a pinch of sea salt then lift from the tray and leave to cool on a wire rack.