A soft short bread biscuit with a lush caramel drop centre
Submitted by Paulene Christie
Caramel Drops
A soft short bread biscuit with a lush caramel drop centre
Serving: 12
Ingredients
- 1 1/2 cups plain flour
- 1/3 cup castor sugar
- 130g butter softened
- 1/4 can of Slow Cooked Caramel - recipe below
Instructions
- Mix dry ingredients together in a bowl
- Add butter and with clean hands, thoroughly combine ingredients to form a crumbly consistency
- Roll mixture into 12 small balls (ping pong size)
- With knuckle of one finger make indentation on top of each cookie ball while holding it in your palm and then fill indentation with 1/2 tsp of cold cooked caramel
- Place cookies into cooker, caramel side up, on a sheet of baking paper
- Cook on HIGH with The Tea Towel Trick for 60 minutes
- Cookies are a little soft when first cooked but quickly firm up once cooled
Notes
- Recipe for Slow Cooker Caramel
- Slow cooked caramel could be substituted with canned caramel like top'n'fill though it's not as nice
- These were cooked in a Breville 7L cooker
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Made these yesterday and omg yum! So buttery and delicious, doubled the cooking time for my 3.5L slow cooker.
Turned this recipe into a slice and then added melted chocolate on top and popped into the fridge to set. The only thing I changed was the time it cooked for. 2hrs on high instead of 1 and used the tea towel method still. I left mine to cool down in the slow cooker before removing as I didn’t want it to break.
Can I use tin foil instead of baking paper?
You would probably find they’d stick to foil.