caramel cookies

  • 60g unsalted butter
  • ⅓ cup (115g) golden syrup 
  • ⅓ cup (60g) brown sugar 
  • 1½ cup (225g) self-raising (self-rising) flour, sifted 
  • 8 soft caramel candies, halved

  1. Preheat oven to 180ºC. Place the butter, golden syrup and sugar in a saucepan over low heat and stir until the sugar is dissolved. Set aside to cool. Add the flour to the butter mixture and mix until a smooth dough forms. 
  2. Roll tablespoonfuls into balls and place on baking trays lined with non-stick baking paper. Press to flatten and top each with half a caramel candy. Bake for 10–12 minutes or until golden. Allow to cool on the trays. Makes 16.
RATE THIS RECIPE:
Reader ratings (3.57) 321501
Belinda Planer

These turned out great! They taste amazing!

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