Moist, chewy, nutty and sweet. Great coupled with your morning Nespresso.
Here’s the recipe:
Ingredients:
120g soft butter. I used salted to balance out the caramel.
225g (1.5 cups) sifted self-raising flour
135g (3.4 cups) light brown sugar
1 large egg
1 teaspoon vanilla essence. Extract… if you have it.
100g almond flakes
100g caramels chips. If you’re in Cape Town, get them from The Baking Tin
Set the oven to 180C. Combine self-raising flour and sugar. Melt the butter over a low heat and allow to cool. Then pour into flour and sugar mix. Add the egg and vanilla. Stir well. I like to use an electric hand-held mixer for this. Decide what works best for you, as long as all the ingredients are evenly mixed and combined. Tip flaked almonds and caramel chips into a bowl. Toss with your hands to mix them all together. This ensures that they’re evenly distributed. Then tip these into the dough mix and stir through well with a wooden spoon. Pick off a 3-4cm chunk from the cookie dough. Roll between your hands into a small ball. Place onto baking sheet and press down with three fingers to flatten into a round circular cookie shape. Now repeat with the rest of the cookie dough. Makes approximately 12 cookies. Bake for 12-14 minutes. If the underside of the cookie is a golden brown colour, they’re done. Fire up the espresso and enjoy!
thebakingboutique 