Vir die koekiedrukker:
500 g botter
470 ml suiker
397 g blik Kondensmelk
6×250 ml meel
12.5 ml bakpoeier
knippie sout
10 ml vanilla of karamel geursel
Room botter en suiker en voeg kondensmelk by.
Voeg droë bestanddele by en laastens die geursel.
Sit in cookie gun.
Bak teen 180°C vir 12 tot 15 min.
Maak 240 koekies!!
CARAMEL BISCUITS
500 g butter or margarine, softened
375 g (470ml) sugar
397 g can full cream sweetened condensed milk
750 g (6*250ml) flour, sifted
12.5 ml baking powder
pinch of salt
10 ml caramel essence
Cream together butter and sugar until light and fluffy.
Stir in condensed milk.
Sift in dry ingredients and mix well.
Lastly, add caramel essence and beat well.
Roll 5 ml amounts of mixture into balls, place on lightly greased baking trays.
Press down with a fork or spoon mixture into biscuit maker and press out biscuits on trays.
Bake at 180°C, 12 to 15 minutes until golden brown.
Transfer to wire cooling racks to cool.
Store in airtight containers
Makes about 240 biscuits (if using the biscuit maker)
Foto en resep geplaas deur Marlene Van Huyssteen
I can’t get caramel essence so used the vanilla essence option. I also halved the recipe. I felt I had to ice them as they were on the bland side. I preferred the “Eat sum more” biscuits (also on this source).