Ingredients
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1 1/3 cups (200g) plain flour
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1 tsp bicarb soda
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1 tsp baking powder
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1 cup (90g) rolled oats
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200g good quality dark chocolate, chopped into large chunks
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2/3 cup (150g) brown sugar, firmly packed
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1/3 cup (75g) caster sugar
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1/2 cup (60g) peanuts
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1 large egg, lightly beaten
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115g butter, melted
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1 tsp Queen Fairtrade Vanilla Extract with Seeds
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1/4 cup pre-made caramel tart filling
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Small baked pretzels
Method
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1
Pre-heat oven to 180ºC (fan forced), and line two biscuit trays with baking paper.
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2
Sift together the flour, bi-carb soda and baking powder. Mix together all of the dry ingredients, including the chocolate and peanuts. If you’re not a peanut fan, try macadamias, walnuts, or pecans, and if you’re nut-free you can omit all together and add some roughly chopped pretzels.
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3
Add melted butter, vanilla and egg to the dry ingredients and mix well. The mix will appear crumbly, but should roll into a ball and hold it’s shape. Roll into small balls and pop on trays lined with baking paper with 3-4cm space between each, cookies will spread out during baking.
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4
Use a clean finger or the back of a teaspoon measure to create an indent in the top of the cookies, and add a dollop of caramel. Remember to take it out of the tin and give it a good stir before using. Press a pretzel firmly on top of your caramel.
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5
Bake for approximately 12 minutes until lightly golden. Allow to cool slightly on the tray before transferring to a wire rack to cool completely.
Note- this delicious recipe and images are by the team at Sweet Magazine. To discover more about Sweet Magazine please visit their website here.
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