[review about my trip to the BahlsenCBA in Munich +] Salted peanuts Caramel Cookies
Last weekend I had the chance to spend an amazing and interesting weekend in beautiful Munich. The reason for this was that last year the german cookie company Bahlsen operated a competition where food bloggers could submit their cookie recipe inspired by some Bahlsen Cookies. My recipe for salted peanuts caramel cookies is following below. The prize was the participation at the first Bahlsen Cookie Academy in Munich where we had the possibility to meet many interesting people and learned a lot.
We spend the weekend at the beautiful Design Offices in Munich surrounded by tons of delicious cookies! During the two days we had the chance to ask all questions about blogging, photographing and learned a lot from the experience of experts like Michael Praetorius, Lea with her blog Hafentelegramm and my favourite food blogger and cook book author Jeanny from zuckerzimtundliebe. It was so much fun to meet the four other blogger girls who also submited and won with their amazing cookie recipes. Of course I will not hold back their lovely blogs which are Fleurcoquet, die feinschmeckerin, bake a wish and Glückseeligkeit!
Some more impressions for you…
Special thanks as well to the very motivated team from Bahlsen who supported the whole weekend!
Thanks again to everyone who made this very memorable and perfectly organised weekend and the photos possible!
… And here is for you, my winning recipe for my interpretation of Bahlsen Cookies…
SALTED PEANUTS CARAMEL COOKIES
baked by www.caprisserie.com
- 170 g butter
- 1 egg
- 1 egg york
- 1 tbsp baking
- soda pinch of salt
- 280 g flour
- 100 g white sugar
- 100 g Mascobado sugar or brown sugar
- 1 tbsp vanilla
- 1 tbsp cornstarch
- 200 g salted peanuts
- 200 g caramel chocolate candy
In a bowl whisk together flour, salt and baking soda. Melt the butter and let it cool.
In another bowl mix together both sugars and the melted butter. Add egg and egg york one after another. Now add cornstarch and vanilla.
With a wooden spoon mix the dry and wet ingredients together until just incorporated. Now cut penauts and caramel chocolate candy into smaller chunks and add to the dough. Refrigerate dough for at least 12 hours (and up to 2 days).
Preheat oven to 175°C and prepare baking sheets. Form small balls of dough and put them on prepared baking sheets. Bake the cookies for 9-10 minutes. After baking let them cool on the cookie sheets for 10 minutes before moving them to a wire rack to let them cool completely.
Have fun baking!
Lots of Love