Tuesday, 22 October 2013

Caramel Pecan Cookies

Number one of the promised recipe posts!

Don't be fooled by the small list of ingredients in these cookies -- these are absolutely delicious and so easy to make!  These cookies were inspired by a Donna Hay recipe that I wrote down a long time ago and have altered a few of the ingredients and quantities over the years.  Donna Hay is a staple in my kitchen and a fantastic Australian baker.  Donna Hays recipe definitely uses halved Jersey Caramels however my experience with the Jersey Caramels is that they melt into a toffee on top of the cookie and over the sides onto the baking tray making them hard to pull off the baking sheet and look a little less presentable.  But if you don't mind a challenge and a little rustic appearance then they melt into a wonderful hard crunchy top!  Personally I always use nuts as I think these cookies are sweet enough already and I love the taste of toasted nuts.

Try these cookies with gluten free flour they are just as good, if not better!

Caramel Pecan Cookies hot out of the oven!

60g unsalted butter
1/3 cup (115g) golden syrup
1/3 cup (60g) brown sugar
1 1/2 cup (225g) self-raising flour

1/2 tsp ground cinnamon
20 pecan nuts(or walnuts, almonds, halved jersey caramels)

  • Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
  • Place the butter, golden syrup and brown sugar in a medium saucepan over a low heat and stir until sugar has dissolved and the mixture starts to froth.  Take off the heat and allow to cool slightly.
  • Sift flour into a medium mixing bowl (and cinnamon if desired). Add butter mixture and mix until it forms a smooth dough.  Roll tablespoons of mixture into balls and place on baking trays.
  • Push pecan nuts or into the top of each ball of dough, squashing it slightly.
  • Bake for 10 to 12 minutes or until golden.  Allow to cool slightly on trays before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container for up to a week.

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