Caramac Cookies
Caramac Cookies; crisp edged cookies with soft chewy centres and thick chunks of retro Caramac chocolate, what more do you need?
Caramac Cookies
Ingredients
- 150g (10 tbsp) soft butter
- 125g (⅔ cup) caster sugar
- 125g (⅔ cup) soft light brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 275g (2 cups) plain flour
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 220g (2 bags) Caramac buttons, plus extra to decorate
Instructions
- Prepare 2-3 baking trays by greasing them thoroughly and/or lining them with greaseproof paper. Set aside.
- In a large bowl, beat the butter and two sugars together until creamy.
- Add the vanilla and one egg, and beat until smooth and combined.
- Add the remaining egg yolk and beat again until smooth.
- Tip in the plain flour along with the bicarbonate of soda and salt, stir well until combined into a thick dough.
- Stir through the Caramac buttons until well distributed.
- Use either an ice cream scoop or two regular spoons to dollop balls of the cookie dough onto your prepared baking trays. Try to space them evenly, with at least 5cm between each, they do spread a little!
- Chill the trays in the fridge for at least one hour, the photos you see above are the result of a two-hour chill before baking. Chilling helps the cookies bake into a nice even shape, and helps with the chewy texture.
- Meanwhile, preheat your oven - 190°C / 170°C fan / 375°F / gas mark 5.
- Bake the trays of cookies one at a time for 15-16 minutes until turning lightly golden at the edges. I like to give mine 15 minutes in the oven, as I like a slightly softer centre. They may look or feel underdone but trust me, they will firm up as they cool!
- Remove the cookies from the oven once baked, topping with a few extra buttons for decoration if you like.
- Allow the cookies to cool on their trays for 5-10 minutes before moving them to a wire rack to cool completely.
- Enjoy!
- read more please visit :maverickbaking.com
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