Caramel Cookies
These crunchy cookies are delicious and easy to bake in small batches. Just keep the dough in the fridge and slice off to make as many cookies as you wish!
Serves 60
120 g butter
140 g light brown sugar, preferably dark brown sugar
1 medium egg
1 tsp vanilla essence
120 g flour
½ tsp baking powder
Preheat oven to Gas Mark 6/200°C/400°F. Set aside 2
non-stick baking trays.
In a large bowl, cream together butter, sugar, egg and
vanilla essence using an electric mixer. Add remaining ingredients and beat
thoroughly. You may need to add 1-2 tbs iced water if mixture is too dry.
Scrape dough out of bowl and onto a large piece of plastic.
Roll dough into a log, approximately 4cm wide. Completely wrap dough in plastic
and refrigerate until firm, for at least 60 minutes, or overnight.
Cut dough into 3mm thin slices and arrange on baking trays
well apart. Bake for approximately 10 minutes, or until lightly browned around
edges.
Allow cookies to cool on trays then remove using a spatula
to a cake rack to cool completely.
Notes
These cookies can be stored in an airtight container for up
to 2 weeks. Try adding a little ground cinnamon to the biscuit dough if you
like a bit of spice.
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