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Recipes
White Chocolate Caramel Cookies
Makes: 60 approximately
250g butter, room temperature
1 cup brown sugar
2 tablespoon golden syrup
2 tablespoon milk
4 cups plain flour
4 teaspoons baking powder
500g white chocolate chips
1. Preheat oven to 180°C. Grease and line
two baking trays with baking paper.
2. Place butter and sugar in the Stainless
Steel Mixing Bowl. Using the beater
attachment mix on medium speed until
light and creamy. Add golden syrup and
milk mixing until combined.
3. Add remaining ingredients. Reduce to low
speed mixing until well combined.
4. Roll mixture into tablespoon sized balls.
Place on prepared trays and gently press
down with the back of a fork. Bake for 15
minutes or until cooked. Place on wire
rack to cool.
20
Golden Syrup Walnut Scrolls
Makes: 12 each
100g butter, chopped
2 ¼ cups self-rising flour
1 tablespoon caster sugar
⅔ cup milk
1 egg
1 cup walnuts, chopped
½ cup slivered almonds
⅓ cup brown sugar
1 teaspoon ground cinnamon
¼ cup golden syrup
1. Preheat oven to 200°C. Lightly grease a
19cm x 29cm slice pan.
2. Place flour, sugar and half of the butter
in the Stainless Steel Mixing Bowl. Using
the beater attachment on low speed mix
until well combined. Add milk and egg.
3. Using the dough hook knead on speed (1)
until a sticky dough has formed.
4. Turn dough out onto a floured work
surface and roll into a 30 x 40cm
rectangle.
5. Sprinkle with walnuts, almonds, brown
sugar and cinnamon. Dot with remaining
butter. Roll dough tightly lengthways to
form a log. Trim ends and cut into 12
pieces.
6. Place cut side down in prepared pan.
Bake for 25 minutes or until cooked.
Place on wire rack to cool. Drizzle with
golden syrup. Serve.
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