Caramilk Cookies

 

Haven't baked in a very long time and felt like I've forgotten how to. Made some Caramilk Cookies this weekend.

Ingredients:

125g Unsalted Butter, softened

(Take it out over night)

90g Light Soft Brown Sugar

65g Caster/White Sugar

1 Egg

1 Tsp Vanilla Extract

225g Self Raising Flour

½ Tsp Salt

½ Tsp Bicarbonate of Soda

(The photo is showing baking powder but I actually used Bicarb!)

1 Bag of Caramilk Buttons Crushed

Utensils:

Mixing Bowl

Electric Whisk

Wooden Spoon

Measuring Spoons

Scales

2 Smaller Bowls

Fork

Sieve

Cling Film

Table Spoon

2 Baking Trays

Baking Paper

Oven 180°C / 160°C fan

Baking time 8-10 minutes

Method:

Mix the butter with the 2 sugars with your electric whisk until it turns pale and creamy. Use your wooden spoons to check the consistency.

In a small bowl beat your egg and vanilla extract with a fork.

Then pour that into your mixture and whisk with your electric whisk. Then use your wooden spoon again to check it's well mixed.

Once it has been mixed you can sift in all your dry ingredients - flour, bicarbonate of soda and salt. Mix with the electric whisk and your wooden spoon but try not to over mix it

Then add your crushed Caramilk buttons and mix using your wooden spoon

Once mixed roll your dough into a ball and wrap with cling film

Place in the fridge for a minimum 1 hour - you can leave it for long or over night. I just left it for 1 hour

I then used a normal silver table spoon to scoop the dough and rolled it in the palms of my hand. I used the spoon to take the dough rather than using my hands to try to keep the dough as cold as possible.

Once rolled into balls place them on your baking tray leaving space for them to spread

Bake for 8-10 minutes until golden brown

So the bottom of my baking sheets were being blown all over the place and made a mess of the bottom row of cookies. Also as I've not booked in a long time forgot how my oven works and clearly the heat is mainly in the middle rather that the top of the oven hence the second try having a nicer colour!

I need to start making thicker chunkier cookies to make them more like store bought.

These were still good the day after - surprised there was any left for the day after as I ate so much straight out of the oven when they were still warm

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