Donna Hay's Jersey Caramel Cookies

The most deliciously sweet jersey caramel cookies!

5 from 4 votes

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Course: sweet

Cuisine: Biscuits/Cookies

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: serves

Calories: 161kcal

Preheat oven to 180 degrees celsius (fan-forced).
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 8-10 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.

Preheat oven to 180 degrees celsius (fan-forced). 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).