Amsterdam koggetjes (caramel cookies)

Directions

1. Preheat the oven to 180 °C. ⏱ ≈ 10 min
2. In a large bowl, combine the flour, yeast, brown sugar, vanilla sugar, and salt. ≈ 2 min
3. Add the butter and milk, and knead with cold hands until a smooth dough forms. ≈ 10 min
4. Let it rest for 30 minutes in the refrigerator. ⏱ 30 min
5. Place a greased sheet of aluminum foil on the work surface. ≈ 3 min
6. Combine the sugar and water in a heavy-bottomed saucepan over low heat, stirring occasionally. ⏱ ≈ 40 min
7. Remove from the heat as soon as the caramel starts to bubble, and pour it onto the aluminum sheet. Let it cool and harden. ≈ 3 min
8. Separate the caramel and crush it using a rolling pin on a cutting board. ≈ 3 min
9. Incorporate the caramel pieces into the dough. ≈ 4 min
10. Form small balls, about 2 cm in diameter, and place them on a lightly greased baking sheet, spaced 5 cm apart. Gently flatten them. ≈ 10 min
11. Bake for about 15 minutes, slightly above the middle of the oven, until they are golden brown. ⏱ 15 min
12. Let them rest on the baking sheet for a few minutes, then gently remove them with a spatula and allow them to cool completely on a flat surface. ⏱ ≈ 20 min