Ingredients:
- 125g butter
- 1/2 cup brown sugar
- 1 tbsp golden syrup
- 1 egg
- 1 1/2 cups pl flour
- 1 tsp baking powder
- 2 tsp vanilla
Method:
Cream butter and sugar very well until quite pale. Add vanilla, golden syrup and egg, then flour and powder.
Roll into teaspoon full balls and bake at 200 deg cel until bottom is ligthly browned.
Once cooled, if you wish to add caramel topping, bring 125g butter, 3/4 cup sugar and 2 tbsp honey to the boil and stir continuously just until it darkens slightly. Working quickly so it doesn’t set, drizzle over biscuits. (This is the caramel I make to pour over popcorn!)
Ramblings:
Over the weekend, a dear friend popped in to visit and brought a batch of her caramel biscuits. Hers were phenomenal but she warned me that they could turn to rocks if over cooked. Given that I am often quite the scatter-brain, I set about making some slightly more forgiving ones.