8 oz Butter 1 tb Condensed milk 1 ts Vanilla 2 ts Baking powder 1 c Coconut 1 3/4 c Sugar 1 Egg 2 c Flour 1/2 ts Baking soda 2 c Cornflakes Cream butter and sugar and condensed milk. Add egg and essence and mix in all dry ingredients. Put in 3/4 tsp lots on a cold tray. Bake at 325 - 350 F. for 15 mins. -----
How To make Caramel Biscuits's Videos
Professional Baker Teaches You How To Make CARAMEL COOKIES!
Chef Anna Olson shows you how to bake amazing Caramel Lava Cookies from scratch! These delicious wonders will have your guests clamoring for more!
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Ingredients
Caramels
2/3 cup (160 mL) 1% or 2% milk 1/3 cup (80 mL) whipping cream ½ cup (115 g) unsalted butter 1 cup (200 g) granulated sugar ½ cup (100 g) packed light brown sugar 1 tsp (5 g) salt 1 tsp (5 mL) vanilla extract
Cookies
10 Tbsp (150 g) unsalted butter, at room temperature ¾ cup (150 g) packed light brown sugar 1 large egg 1 tsp (5 mL) vanilla extract 2 ½ cups (375 g) all-purpose flour 1 ½ tsp (4.5 g) baking powder 1 ½ tsp (4.5 g) ground cinnamon ½ tsp (2.5 g) salt cinnamon sugar, for rolling
Directions
1. For the caramels, grease and line a loaf pan with parchment paper. Heat the milk, cream and butter in a medium saucepan over medium-high heat until the butter melts. Add the granulated and brown sugars and whisk, bringing the mixture up to a full simmer. Once bubbling, reduce the heat to medium and whisk constantly until the mixture reaches 248 F (120 C) on a candy thermometer. Remove the pan from the heat and whisk in the salt and vanilla. Pour the caramel into the prepared pan and let this cool completely to set up (12 hours). Alternatively, you can use purchased soft caramel candies in place of the homemade.
2. Remove the cooled caramel from the pan and cut into ¾-inch squares (you will have extra, that can be cut and stored in an airtight container). You will need 12 for this recipe.
3. Preheat the oven to 375 F (190 C) and line a baking tray with parchment paper.
4. Cream the butter and brown sugar together by hand, with electric beaters or in a stand mixer fitted with the paddle attachment until smooth and then beat in the egg and vanilla. Sift the flour, baking powder, cinnamon and salt over the butter mixture and stir in. Mix until the flour is no longer visible – the dough won’t fully come together, but will hold together when pressed. Use a large ice cream scoop to scoop the dough. Flatten each piece of dough in your hand (it will not be sticky) and press a caramel piece into the centre and push the dough around it to cover it completely. Shape the dough into a ball by rolling between your palms and roll each cookie into cinnamon sugar to coat. Place the cookies onto the tray leaving 2-inch (5 cm) between them. Bake for 12-14 minutes, until the cookies brown just a little at the edges (don’t bake longer or the caramel may leak out of the centre).
Cool the cookies for 10 minutes on the tray before removing. The cookies can be enjoyed now, or cooled and reheated for 5 minutes in a 325 F (160 C), or they can be assembled and then baked to order.
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Rich, buttery toffee has wonderful notes of deep caramel that pairs perfectly with crunchy pecans and chocolate. This easy to make candy takes less than 30 minutes and is perfect for holiday gifts and parties as well as year round snacking.
RECIPE:
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Caramel Sugar Cookies
These caramel sugar cookies are chewy with a caramel filled center, they are simple to make and an easy dessert to pop on the dinner table.
Salted Caramel Cookies | Sundaebake
Salted Caramel Cookies
Recipe
225g butter 210g brown sugar 100g raw sugar 2 eggs 1 tsp vanilla ½ tsp baking powder ½ tsp bicarbonate of soda 1 tsp sea salt 200g chocolate chips 100g soft caramels, roughly chopped
1. Preheat the oven 180°C. Line a cookie tray.
2. Place the butter into a medium saucepan and melt over a medium heat, until the butter has melted. Then continue to cook swirling the saucepan carefully until the butter is frothy and slightly brown. Takes about 3-4 minutes. Cool the butter.
3. Beat the butter and sugars together, add the eggs and vanilla mix well. Add the flour, bi-carb, baking powder and salt mix together. Then mix through the chocolate chips and caramels till well combined.
4. Roll into tablespoon size ball and place on cookie tray. Bake for 10 minutes.
5. If the cookies have lost their round shape. Use a slightly larger cookie cutter and swirl the cookie back into shape.
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution licence (
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Millionaire's Shortbread | Basics with Babish
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This week on Basics, it's time to make the ultimate cookie: millionaire's shortbread. Recipe adapted from America's Test Kitchen:
Recipe:
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How to make 4-ingredient caramel biscuits! #shorts