For Easter, instead of venturing home (sorry mum) I managed to escape to the West Coast of the South Island with a group of friends. It was bloody glorious. Nature eh, I'm literally allergic to it (hay fever) but I do love a good boulder-hop. On the Thursday night we went to Pak’N’Save. Perhaps it was the tiredness or the daunting task of having to choose the best selection of cheeses that prompted me to faint, deliriously purchase a bag of nuts and a pear and eat my vices while sitting on the Pak’N’Save toilet. Very bizarre, but hilarious in hindsight. Anyway, it was there that I decided to try and make salted caramel cookies. Why? Why not! Also, I thought they would be perfect for my inaugural cooking vlog for Massive Magazine. See here. Any excuse for a bit of fun, amIright?
Ingredients:
Block of Whittaker's milk chocolate
1 C of chopped caramel chews
170 g
1 ¾ C flour
½ tsp baking powder
½ tsp baking soda
Pinch ‘o salt
½ C packed brown sugar
¼ C sugar
1 egg
Splash of vanilla
Salt for sprinkling
In a bowl, mix the butter, sugar, and egg. Add the dry ingredients. Once everything is mixed together, add the chocolate. Roll into balls and place on a baking tray. Sprinkle salt over these little wonders. Biff into a 180 degrees Celsius oven and bake for 15 - 20 minutes. What a bloody ripper.
In a bowl, mix the butter, sugar, and egg. Add the dry ingredients. Once everything is mixed together, add the chocolate. Roll into balls and place on a baking tray. Sprinkle salt over these little wonders. Biff into a 180 degrees Celsius oven and bake for 15 - 20 minutes. What a bloody ripper.
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