Donna Hay’s Jersey Caramel Cookies

Ever since I was little, I’ve loved Donna Hay’s recipes (especially her sweet ones!). I have so many of her cookbooks on my bookshelf! I just love how simple and yummy her recipes are. Anyway, a few weeks ago, I came across her recipe for Jersey Caramel Cookies and knew I had to make them. Immediately!!!!

Jersey Caramel Cookies

You see, I’d gone a few years without eating jersey caramels and then I made my Salted Caramel Mud Cake and used them to decorate it. Wow! That cake made me realise how much I missed jersey caramels. Then I made my Nutella Brownies and added in chopped up jersey caramels (just because). Are you getting a little theme here? And so when I saw Donna Hay’s Jersey Caramel Cookies, I just knew I needed them in my life.

Jersey Caramel Cookies

The actual cookie dough is a really basic one (and one that I’ve actually been using for years!). It has only four ingredients and takes no time at all to make. From there, you simply roll the dough into tablespoon sized balls and press them down lightly. Chop your jersey caramels in half (nibbling as you go) and pop one on top of each of the cookie dough balls.

Jersey Caramel Cookies

The best thing about these jersey caramel cookies (apart from the fact that they taste AMAZING!), is that you only need one saucepan (or one Thermomix bowl) to make them. So there’s no big dramas (or huffing and puffing) when it comes time to do the dishes. Woo hoo!

Jersey Caramel Cookies

Now here’s the only tricky part… you’ve really got to watch these cookies like a hawk while they cook. Grab them out at the right moment and you’ll have perfect cookies with a yummy square of jersey caramels, leave them a little longer and you’ll have a big caramel-ly mess all over your cookies (mind you, it’s a very tasty mess).

Jersey Caramel Cookies

The cookies will still be slightly soft when you take them out of the oven, but they’ll firm up a little as they cool. But these cookies are meant to be a bit soft and fluffy (certainly not hard!!) – so I like to undercook them a little bit.

Jersey Caramel Cookies

If you’re a caramel lover, a cookie fan or a jersey caramel adorer, then race up to the supermarket and buy a packet of jersey caramels and get baking!

PS – you only need 8 jersey caramels for this recipe which means that you have plenty leftover to nibble on. High fives all round!

 

Caramel Cookies

Donna Hay's Jersey Caramel Cookies - Conventional Method

The most deliciously sweet jersey caramel cookies!
2.8 from 5 votes
Print Pin Rate
Course: Biscuits, Cookies
Cuisine: Baking, Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Author: Bake Play Smile

Ingredients

  • 60 g unsalted butter
  • cup (115g) golden syrup
  • cup (60g) brown sugar
  • cup (225g) self-raising flour sifted
  • 8 jersey caramels or any soft caramels, halved

Instructions

  • Preheat oven to 180 degrees celsius.
  • Line 2 baking trays with baking paper and set aside.
  • Melt the butter, golden syrup and brown sugar together in a saucepan over low heat.
  • Stir until all of the sugar has dissolved.
  • Set aside to cool.
  • Sift the self-raising flour on top of the caramel liquid.
  • Stir until a soft dough forms.
  • Form tablespoon sized balls with the dough and place onto the baking trays.
  • Press down lightly and pop a halved jersey caramel on top.
  • Bake for 10 minutes or until just golden (be careful not to overcook or the jersey caramels will run).
  • Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).

 

Caramel Cookies

Donna Hay's Jersey Caramel Cookies - Thermomix Method

The most delicious jersey caramel cookies made in the Thermomix.
5 from 1 vote
Print Pin Rate
Course: Biscuits, Cookies
Cuisine: Baking, Biscuits/Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16
Author: Bake Play Smile

Ingredients

  • 60 g unsalted butter
  • cup (115g) golden syrup
  • cup 60g) brown sugar
  • cup (225g) self-raising flour sifted
  • 8 jersey caramels or any soft caramels, halved

Instructions

  • Preheat oven to 180 degrees celsius.
  • Line 2 baking trays with baking paper and set aside.
  • Place the butter, golden syrup and brown sugar into the TM bowl.
  • Melt for 2 minutes, Speed 2, 80 degrees.
  • Scrape down the sides of the bowl.
  • Melt for a further 2 minutes, Speed 2, 80 degrees.
  • Leave to cool slightly.
  • Add the self-raising flour to the TM bowl and mix on Speed 2 for 20 seconds.
  • Scrape down the sides of the bowl and repeat.
  • Form tablespoon sized balls with the dough and place onto the baking trays.
  • Press down lightly and pop a halved jersey caramel on top.
  • Bake for 10 minutes or until just golden (be careful not to overcook or the jersey caramels will run).
  • Leave on the baking trays for 5 minutes before transferring to a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days (the cookies will soften over time).

 

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Lucy MathiesonRebeccauntrained wolfSara @ Life's Little SweetsJulia@Vikalinka Recent comment authors
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Sammie @ The Annoyed Thyroid
Guest

When I saw the picture, it was love at first sight. I know if I tasted one, it would be love at first bite! I am sure they taste as ace as they look!

Lauren @ Create Bake Make
Guest

Jersey Caramels are my FAVOURITE lollies of all time! I can’t wait to try these 🙂

Amy @ Thoroughly Nourished Life
Guest

Lucy these are a delight! I love Donna Hay’s recipes, and I think this delicious cookie recipe is going to be a massive hit with my Jersey Caramel loving Dad! I love the melt and mix method for these cookies too. I’m curious to try it out soon!

Mum Of Five Girls
Guest

Only one saucepan….win win!!!

Mum Of Five Girls
Guest

oops… #TeamMM