Gluten-Free Caramel Cookies
It is not often that a recipe, which has just a few store-cupboard ingredients and is blissfully easy to make, tastes delicious. Make a batch of these cookies, your family and friends will thank you and this recipe will be a welcome addition to your baking.
Servings 36 cookies
- 1/2 cup butter, at room temperature 115gm
- 1/2 cup brown sugar, firmly packed 100gm
- 2 tbsp golden syrup See Note 1 and 2
- 1 tsp vanilla extract See Note 3
- 1 1/4 cup gluten-free self-raising flour 155 gm - See Note 3
- sea salt flakes optional
Preheat your oven to 180 Degrees C (350 F).Prepare a baking tray by lining with non-stick baking paper.
Using a stand mixer or handheld electric beaters, cream the butter and sugar together until the mixture is light and fluffy. – see Note 4
Add the Golden Syrup and vanilla and beat the mixture together.
Add the flour and with the mixer on low speed, mix until it is just combined.
Turn the mixture into a bowl and refrigerate for 15 minutes or until it is firm enough to roll into small balls.
Roll the mixture into small balls, about 2 ½ cm/1” or use a small scoop for evenly sized cookies.Place the balls/scoops of mixture on the prepared baking tray, allowing some room for the biscuits to spread.
Press the cookies gently with the palm of your hand or a fork to flatten a little. Sprinkle with salt flakes if using.
Bake at 180C for approximately 15 minutes or until the edges of the cookies are just turning a light golden-brown shade.
Remove the tray from the oven and leave the cookies a few minutes to cool slightly.Transfer them to a cooling rack.
- The Australian tablespoon is 20ml or 4 teaspoons. In most other countries the tablespoon is 15ml or 3 teaspoons.
- In Australia and the UK, Golden Syrup is often used in baking. It is a by-product of the refining of sugar and is a lighter version of treacle. Golden Syrup has a light, caramel flavour which is perfect for these cookies. The most suitable substitute would be dark corn syrup. However, you could also use maple syrup or honey but the flavour of the cookies would change. You will obtain the best flavour with a natural product. Avoid those which are artificially flavoured.
- Ensure you spoon your flour in and don't firmly pack it into the cup. You do not want to compact the flour.
For the best and most accurate results, weigh your dry ingredients (ie: sugar and flour).
- Spray the tablespoon lightly with oil before adding the golden syrup. It will slip out effortlessly.
- It is important to thoroughly cream the butter and sugar together. By doing this you are not just combining ingredients you are also incorporating air. This will make the cookies light and crisp as opposed to hard and dense.
- Chill your mixture for 15 minutes at least to ensure it is not too warm - if you are baking on a warm day, as I was, 30 minutes may be necessary. This will ensure your cookies only spread the correct amount.
- I have adapted this recipe from one at bestrecipes.com.au.
Calories: 54kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 23mg | Potassium: 8mg | Fiber: 1g | Sugar: 4g | Vitamin A: 79IU | Calcium: 4mg | Iron: 1mg