Caramelicious Cookies: Apple & Caramel Drop Cookies

Caramel Drop Cookies
Similar to chocolate chip cookies, but using delicious caramel bits instead.  I spied these caramel drops in the supermarket a while ago and added a couple of packets to my basket knowing I’d have to play around with different ideas.  They have been added to muffins and cakes, but so far these cookies are the best.  Well, the muffins were really tasty and I have taken some pretty cool photo’s but despite looking very carefully for my recipe notes, I can’t find where I have written them down or typed them up.  So I might have to try to recreate them.

Caramel Drop Cookies

Apple syrup is a Kiwi version of maple syrup.  I use it in any recipe that calls for Maple syrup, particularly if I have run out of Maple syrup.  It can also be used in place of golden syrup.  There are several different brands of apple syrup available in New Zealand, but it is also easy enough to make your own homemade apple syrup.

The apple syrup seems to intensify the caramel flavour but in a good way.  Mr A isn’t a huge caramel fan but he loves these cookies.  I have substituted the lsa (linseed, sunflower & almond mix) with both ground almonds and wholemeal flour.  They are all so good I have to hide the cookies if I want to save them for a special occasion, otherwise the family scoffs them in a second.  I have also made the cookies omitting the lsa altogether – the cookies are lovely but so soft they crumble as they are eaten.

Apple & Caramel Drop Cookies

250g butter, softened
100g (½ cup) brown sugar, firmly packed
1/3 cup tart apple syrup
2 ½ cups flour
2 t baking powder
½ cup lsa or ground almonds
1 cup caramel bits

Preheat oven to 180ºC/350ºF.
Grease and line 2 oven trays.
Beat together butter and sugar until creamed.
Add apple syrup and beat until well combined.
Sift in flour and baking powder and mix well.
Fold in ground almonds and chocolate chips.
Scoop out the mixture using a teaspoon and roughly shape into a ball.
Flatten slightly with a dampened fork.
Bake for 12-15 minutes, until cooked but just starting to turn golden.
Allow cookies to cool for 5-10 minutes on the baking tray, before transferring them to a cake rack to cool completely.
Store in an airtight container.
Makes about 24 cookies.
Makes 24 biscuits

My very first entry to Sweet New Zealand

Enter Sweet New Zealand #32 for March 2014! hosted by Bake Club

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