|1 cup||brown sugar|
|1 cup||dessicated coconut|
|2 tsp||Robertson's baking powder|
|2 cup||cake flour|
|4 x 49 g||Peppermint Crisp chocolate|
|1 tin||Caramel Treat|
Cream butter and sugar then add eggs one at a time until light. Sift in flour, baking powder and add coconut and mix well. Roughly chop two slabs of peppermint crisp and add to the mixture. With lightly floured hands roll out 25g balls and place, well spaced, on a lined baking tray. Push down the in the centre of the dough with your finger.
Bake at 180˚C for 15-20 minutes, keeping an eye on them so they don’t burn.
Remove from the oven and press down in the centre again before placing on a rack to cool. Once cool, whisk the caramel treat until smooth and pipe into the well of the cookie. Chop the remaining two slabs of peppermint crisp and sprinkle over the caramel centres.
Reprinted with permission from ATE Kitchen, follow along on Instagram for more.
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