Homemade caramel cook­ies

MAKES 35 PREPA­RA­TION: 10 MIN COOK­ING: 3 HR

Drum Food - - CONTENTS -

1 can (380g) con­densed milk

COOK­IES

375ml (1½c) but­ter, at room tem­per­a­ture

250ml (1c) ic­ing sugar

125ml (½c) cas­tor sugar 5ml (1t) vanilla essence pinch of salt

750ml (3c) flour

Pre­heat the oven to 180°C. Grease a bak­ing sheet with non-stick spray.

1 Re­move the la­bel from the can of con­densed milk. Put the un­opened can in a pot, cover with wa­ter and sim­mer over medium heat for 3 hours. Care­fully re­move and al­low to cool be­fore open­ing.

2 COOK­IES In a large bowl, beat to­gether the but­ter and sug­ars. Add the vanilla essence and salt. Slowly add the flour, 250ml (1c) at a time, un­til well mixed.

3 Put the dough on a floured sur­face and roll out to 1-cm thick.

4 Us­ing a round cookie cut­ter, glass or tea cup, cut out cook­ies and put on the pre­pared bak­ing sheet. Bake for 10 min­utes or un­til done and golden.

5 Put a spoon­ful of the homemade caramel in the cen­tre of half of the cook­ies and spread with the back of a spoon. Sand­wich with the re­main­ing cook­ies.

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