For good caramel flavour use golden syrup. Please do not use corn syrup. It will not give the intended taste. A good quality light golden sugar cane molasses can also be used, but I highly recommend golden syrup.

Crunchy Caramel Cookies

Difficulty: easy
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Preparation time: 20 minutes; Baking time: 12-15 minutes; Makes: 20

Ingredients

190g (1½ cups) all purpose flour
1 teaspoon baking powder.
115g (1 stick, ½ cup, 8 tbsp) softened butter
85g (½ cup lightly packed) brown sugar
2 tablespoons golden syrup (do not use corn syrup-I use Lyle’s golden syrup)

Instructions

Preheat the oven to 375ºF (190ºC) convection setting. Line a large baking sheet with parchment. Sift the flour and baking powder. Set aside.
Cream the butter and sugar. Add the golden syrup and beat until fluffy.
Using the lowest speed, fold in the flour in three batches. It will form a soft dough (about 410g (14.5oz). Roll 20g (0.7oz) each of dough into balls (you will have 20 balls)
Place 1½ inch (4cm) apart on the prepared baking sheet and press gently with a fork. Bake 12-15 minutes, or until golden.
For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240 ml American cup.

Points to Note:

Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the biscuits at 375ºF (190ºC), convection setting for 12 minutes.

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