Peanut-choc caramel cookies

Peanut-choc caramel cookies

By
From
The Birthday Cake Book
Makes
20
Photographer
Laura Edwards

Ingredients

Quantity Ingredient
100g unsalted butter, softened
100g light muscovado sugar
1 tablespoon golden syrup
150g self-raising flour, sifted, plus more to dust
100g milk chocolate drops
80g roasted, salted peanuts, quite finely chopped
50g soft toffee, finely chopped
or 50g soft fudge, finely chopped
or 50g soft butterscotch, finely chopped

Method

  1. Preheat the oven to 170°C/fan 160°C. Line two baking trays with baking parchment. Beat the butter and sugar until fluffy. Add the syrup and beat. Add the flour, chocolate drops, peanuts and toffee and mix gently with your hands, or a large spoon.
  2. Lightly flour your hands and divide into 20 balls. Space out well on the trays. Squash the centre down with your fingers and bake for 10–12 minutes, or until cooked at the sides but gooey in the middle. After a few minutes, remove to a wire rack. These will keep a few days in an airtight tin (if well hidden!).
Tags:
Baking
Cakes
Birthday
cake
sweets
dessert
sweet
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