Sticky Toffee Tea Cookies Recipes

STICKY TOFFEE PUDDING COOKIES

Steps:

• Make the date puree: In a medium saucepan, boil the water and the dates until the dates begin to soften and almost fall apart. Stir in the baking soda, then transfer the mix to a food processor or blender. Blend until it begins to turn into a paste/puree (it doesn't need to be perfectly smooth for these cookies).
• Whisk together the flour, baking soda, salt, instant espresso, and cocoa powder; set aside. In the bowl of a stand mixer, or with a hand-mixer, cream together the butter, brown sugar, and date puree until light and fluffy.
• Add the egg, vanilla, and molasses one at a time, mixing until combined between each addition.
• Half at a time, add the dry ingredients. Mix until the flour is just incorporated and the dough begins to come together. Fold in the chopped dates and walnuts. Allow the dough to chill in the refrigerator for at least 30 minutes.
• Preheat the oven to 325°F and line a baking sheet with parchment paper. Scoop the dough onto the prepared sheet and bake for 12-15 minutes. Immediately transfer the cookies to a cooling rack.
• Make the Toffee Sauce: Put all of the ingredients for the toffee sauce into a medium saucepan. Whisk the ingredients together until the butter has melted and the sugar has dissolved. This should only take about 5 minutes or so. Allow the sauce to cool and thicken a bit before pouring on top of the cooled cookies.

STICKY TOFFEE PUDDING COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter 2 baking sheets.
• Bring dates and water to a simmer in a saucepan. Stir in baking soda and let simmer until most of the water is absorbed.
• Beat brown sugar and butter together using an electric mixer until creamy. Add the date mixture, egg, and vanilla extract. Mix in flour, baking powder, and salt. Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, 13 to 15 minutes.
• Meanwhile, stir heavy cream, butter, and brown sugar together in a sauce pot. Let boil for 3 minutes, stirring constantly. Stir in vanilla extract.
• Let cookies cool before drizzling with warm toffee sauce.

STICKY TOFFEE OATMEAL COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the oats on a baking sheet and bake on the upper rack until lightly toasted, about 10 minutes. Let cool completely. Pulse the oats in a food processor until roughly chopped. Transfer to a medium bowl. Add the flour, baking powder, 1/2 teaspoon baking soda and the salt to the oats and whisk to combine.
• Add the dates and remaining 1/4 teaspoon baking soda to the food processor. Pour in the boiling water and let stand until the dates soften and the water cools, about 5 minutes. Pulse, scraping the bowl occasionally, to make a chunky puree. Add the butter, brown sugar and granulated sugar and process, scraping the bowl, until light in color and thick, about 1 minute. (The mixture may look slightly curdled at this point.) Add the egg and vanilla and pulse to combine. Add the flour-oat mixture and pulse until just incorporated. Transfer to a medium bowl and stir in the toffee bits. Refrigerate the dough until slightly firm but still scoopable, about 30 minutes.
• Line 2 baking sheets with parchment paper. Scoop tablespoonfuls of dough and arrange 2 inches apart on the prepared pans. Refrigerate until firm, about 30 minutes.
• Bake, switching the pans halfway through, until the cookies are browned but the centers are still soft, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.