Caramel biscuits | Australia’s Best Recipes
Amazing Millionaire's Shortbread Recipe
This decadent Millionaire's Shortbread recipe is too good to pass up. Rich caramel bars made with three layers of crispy and buttery shortbread, thick caramel, and chocolate ganache sprinkled with sea salt flakes. Made with basic pantry ingredients they're super easy to make and impossible to resist.
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Easy Recipes, Caramel Biscuits, 4 Ingredients, Kim McCosker
Caramel Biscuits - Recipe from 4 Ingredients KIDS Cookbook and iApp
MAKES 20
• 115g (4oz) softened butter
• half a cup of brown sugar
• 2 tbs. golden syrup
• 1 cup self raising flour (Gluten Free if required)
Preheat oven to 180°C/360F. Cream butter and sugar with an electric mixer. Add syrup and beat until fluffy. Mix in flour until texture is such that you are able to roll into balls. Place on a paper lined baking tray and allow for spreading, press each gently with a fork and bake in oven for 15 minutes.
Recipe from: 4 Ingredients KIDS in Colour page 200 & the 4 Ingredients iApp
Video Tip:
Watch how simple this recipe is on our 4 Ingredients YouTube Channel. A great way to get the kids involved. Monkey see, monkey do!
The 4 Ingredients iApp by Kim McCosker -Featured in Apple's 'Apps for Foodies - Apps for Cooks TV & Radio, including A Current Affair, 2GB, That’s Life Magazine, Today Tonight, The Morning Show and The Today Show (MSNBC).
Base App just $3.79 includes ALL of book 1 (Green) with over 400 recipes. In app purchases available are just $2.49 each and are the app version of books 2 (red), gluten free (yellow) and Kids (black and white version). That's right for each $2.49 in app purchase you receive an entire book full of recipes with menu planning and reverse recipe functions.
For more information simply click on the link below.
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Caramel Biscuit Pudding Recipe Without Oven | Simple & Easy Pudding | Caramel Pudding
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Caramel Biscuit Pudding Recipe Without Oven | Simple & Easy Pudding | Caramel Pudding
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INGREDIENTS
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For Caramel:
Sugar - 1/2 cup
Water - 1/4 cup
For Pudding:
Marie biscuit - 10
Sugar - 1/4 cup
Cardamom - 4
Egg - 2
Ghee - 1 Tbsp (optional)
Milk - 1 cup
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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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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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