Baking, Lunchbox, Snacks
July 8, 2017
A soft short bread biscuit with a lush caramel drop centre
1 hr 20 mins
1 1/2 cups plain flour
1/3 cup castor sugar
130g butter softened
1/4 can of Slow Cooked Caramel - recipe below
1Mix dry ingredients together in a bowl
2Add butter and with clean hands, thoroughly combine ingredients to form a crumbly consistency
3Roll mixture into 12 small balls (ping pong size)
4With 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
5Place cookies into cooker, caramel side up, on a sheet of baking paper
6Cook on HIGH with The Tea Towel Trick for 60 minutes
7Cookies are a little soft when first cooked but quickly firm up once cooled
1Recipe for Slow Cooker Caramel
2Slow cooked caramel could be substituted with canned caramel like top'n'fill though it's not as nice
3These were cooked in a Breville 7L cooker
Submitted by Paulene Christie
April 15, 2020
You would probably find they’d stick to foil.
April 12, 2020
Can I use tin foil instead of baking paper?
January 7, 2019
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.
May 9, 2018
Made these yesterday and omg yum! So buttery and delicious, doubled the cooking time for my 3.5L slow cooker.
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