No messing about here, let's get baking...
Makes 18 Cookies
Ingredients
For the Cookie
- 350g Plain Flour
- 1 tsp Bicarbonate of Soda
- 230g Soft Unsalted Butter
- 100g Caster Sugar
- 155g Soft Light Brown Sugar
- 45g Demerara Sugar
- 1 Egg
- 1 Tsp Vanilla
For the Caramel
- 90g Unsalted Butter
- 379g Condensed Milk (1tin)
- 2 tbsp Golden Syrup
- 2 tbsp Dark Brown Sugar
- Dash of Sea Salt
Method
- To begin prep the caramel, to do this you need to add the butter, condensed milk, sugar and golden syrup into a pan. On a medium heat, continuously whisk the caramel for around 10-12 minutes until it has thickened and looks almost fudge like.
- Leave to cool for a few minutes in the pan and then pour evenly into a lined square baking tin.
- Leave the caramel to set in the fridge for around 20 minutes and then begin preparing the cookies.
- In a large mixing bowl, beat together your butter and sugars until light and fluffy. Then add your egg and vanilla extract and beat again.
- Now add the flour and bicarb and fold into the mix until combined to form a cookie dough.
- Once your dough has formed weigh out 50g portions and place to one side. Now remove the caramel from the fridge and cut into 2cm rectangles.
- Flatten the dough balls and place your caramel rectangle in the middle, and then fold the dough around it until sealed an in a ball shape.
- Repeat the above step until all the pieces are filled with caramel. You should end up with around 18 dough balls.
- Evenly spread our dough onto lined baking trays with large spaces to allow for spreading.
- Bake at 170C Fan for 12-14 minutes or until golden, sprinkle with a dash of salt and leave to cool on a cooling rack.
Happy Baking x
PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3
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