I was doing a quick grocery shop today and I came across Nestle’s new Caramel Bits. With 1/2 off their price, I had to buy a pack and sample them.
After a nibble – or two, I decided they would be a great substitute for white chocolate chips in a biscuit/cookie recipe.
After a bit of a search on taste.com.au, I found this chocolate and macadamia biscuit/cookie recipe.
- 250g butter, softened
- 1 cup firmly packed brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 2 1/2 cups Plain Flour
- 1 teaspoon baking powder
- 3/4 cup macadamia nuts, roughly chopped
- 180g caramel bits
* These measurements are from an Australia website and are slightly different to American guidelines
- Preheat oven to 180°C. Line 3 baking trays with baking paper.
- Using an electric mixer, beat butter, sugars and vanilla together until light and fluffy. Add eggs, 1 at a time, beating well after each addition.
- Sift flour and baking powder over butter mixture. Add nuts and caramel chip. Stir with a large metal spoon until well combined.
- Drop heaped tablespoonfuls of mixture onto baking trays. Bake, 1 tray at a time, for 12 to 15 minutes or until light golden and firm to the touch (not crisp). Repeat with remaining trays. Stand on trays for 5 minutes. Transfer to a wire rack to cool.
I suggest that this recipe is best left unaltered. I thought I was channeling Nigella, playing around with a few of the quantities and my biscuits turned out crumbly and a little dry. That is not to say they weren’t yum. Next time I will keep the caramel bits but follow the recipe to the letter.
Now the kids are up from a nap, we are off to the park. Master O is going to love being surprised with one of these for an afternoon tea picnic.