Caramilk is the craze going around town so I thought I would use it to create these yummy cookies. They are soft and chewy cookies with the delicious caramelized notes from the caramilk. Give these a try and they are sure to go quickly.
Chop caramilk, half the block finely and the other into chunks.
Melt the butter in the microwave until just melted.
Mix together both sugars and butter until thick.
Add the vanilla and egg and mix until just combined.
Add the flour and baking soda and mix until a dough forms. Tip out onto a piece of baking paper and bring together into a smooth dough.
Knead in the finely chopped caramilk until it has evenly mixed throughout. Add the flour and baking soda and mix until a dough forms. Tip out onto a piece of baking paper and bring together into a smooth dough.
Divide dough into 12 balls and place on a baking sheet. Press down light with the plam of your hand.
Top each cookie with a couple of pieces of caramilk and gently press down. Bake in oven until just golden.
Caramilk Cookies
110g butter, cubed
½ cup sugar
½ cup brown sugar
1 tsp vanilla extract
1 egg
1 ½ cups flour
½ tsp baking soda
½ block caramilk, finely chopped
½ block caramilk, broken into pieces and then cut in half
Preheat the oven to 180c.
Microwave the butter for about 1 minutes or until butter has just melted.
Using a stand mixer fitted with a paddle attachment, beat the butter and both sugars until thick and combined, about 1 minute.
Add vanilla and egg and beat on low speed until just incorporated, about 10-15 seconds or until just combined. Don’t over mix as the cookies will be tough.
Add flour and baking soda. Mix until a dough forms and comes together. Tip out onto a piece of baking paper and gently bring together into a smooth dough.
Add the chopped caramilk and incorporate by kneading with your hands until the caramilk is evenly mixed throughout the dough.
Divide the dough into 12 equal pieces and roll into balls. Place the balls on a lined baking sheet and gently press down using the palm of your hand. To finish top with a couple of the caramilk pieces and press down gently.
Bake in the oven for 11 minutes until the cookies look puffy and have just started browning. Don’t over bake as these are meant to be soft cookies.
Let them cool on the tray for 30 minutes and then transfer to a cooling rack until completely cool.
Store in an airtight container, that’s if they last that long.
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