Crunchy cookies with caramel flavor. Easy to make and superdelish. I made this last year and you will see them in another blog post but I adjusted the recipe some this year to make them taste even better.
Crunchy caramel slices
Makes 50
3/4 cup + 2 tbsp butter, softend
1 cup sugar
2 tbsp vanilla sugar or 1 tbsp vanilla extract
3 tbsp Golden syrup
2 tsp baking powder
1 3/4 cup all-purpose flour
Preheat oven to 350 F
Cream sugar and butter until light and fluffy by hand or with a electric mixer with padle attachment.
Add golden syrup and vanilla and mix well. Then add flour and bakingpowder and beat until a soft dough.
Cut dough into 6, same sizes pieces. Roll each into a roll the same lenght as the baking sheets longest side.
Place 3 rolls on each baking sheet. Flatten each roll with your fingertips. Bake for about 15 minutes until light golden. Still warm cut each length diagonally into rectangular cookies. Let cool some on the bakingsheet then transfer to a wire rack. Keep in a cookie jar
Makes 50
3/4 cup + 2 tbsp butter, softend
1 cup sugar
2 tbsp vanilla sugar or 1 tbsp vanilla extract
3 tbsp Golden syrup
2 tsp baking powder
1 3/4 cup all-purpose flour
Preheat oven to 350 F
Cream sugar and butter until light and fluffy by hand or with a electric mixer with padle attachment.
Add golden syrup and vanilla and mix well. Then add flour and bakingpowder and beat until a soft dough.
Cut dough into 6, same sizes pieces. Roll each into a roll the same lenght as the baking sheets longest side.
Place 3 rolls on each baking sheet. Flatten each roll with your fingertips. Bake for about 15 minutes until light golden. Still warm cut each length diagonally into rectangular cookies. Let cool some on the bakingsheet then transfer to a wire rack. Keep in a cookie jar
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