These Caramel Filled Crinkle Cookies look expensive, complicated and decadent. When in reality they are easy and quick to make!
So how’s lockdown going? We are slowly coming out of the tight restrictions here in the UK which means less people are feeling trapped and confined at home. More people are enjoying the outdoors, and regular shops are due to open soon. It feels like the new ‘normal’ will soon be here.
Because of that I am coming to the end of my regular Thursday afternoon Facebook Lives. There is simply no need for them now. With schools beginning to go back and people at work there isn’t a need to find ways to fill the endless days up.
However, during this time, I have found that I have completely and utterly reconnected with recipe writing again, and will be continuing to blog more consistently. I’m looking forward to still putting out videos but a little more edited and less scatty.
This was my penunlimate Facebook Live, and it’s a good one. These Caramel Filled Crinkle Cookies look so complicated when in truth they are easy peasy. I originally made these at Easter using caramel filled eggs, but now in June Easter eggss are a little harder to come by. Instead these are filled with Rolos, and what is lucky (or not, depending on how you see it) is that this recipe makes 10 cookies and there are 10 Rolos in a tube.
Caramel Filled Crinkle Cookies
- 175 gms Plain Flour
- 60 gms Butter or Block Margarine
- 175 gms Light Brown Sugar
- 1 Egg
- 1 tbspn Milk
- 75 gms Dark Chocolate
- 1 Packet Rolos or 10 Caramel Filled Mini Easter Eggs
- 4 tbspn Icing Sugar
- Start by melting your chocolate. Either in 30 second bursts in the microwave, or in a heat proof bowl over a simmering saucepan of water
- With an electric mixer, cream together the butter and sugar
- Add the egg and milk and mix thoroughly
- Add the melted chocolate to the mix and make sure its fully incorporated
- Lastly mix through the flour until you have a thick dough
- Divide the mix into 10 and roll into balls
- Flatten the balls and place a Rolo in the middle of each one
- Bring the dough around the sides of the Rolo and re-roll into a ball shape. You should have 10 balls with Rolos roughly in the centre of them
- Chill for 3 hours, overnight is better. Or place in you freezer for an hour or so
- Pre-heat your oven to 160c fan, 180c, Gas Mark 4, 350f
- Put the icing sugar into a bowl. Roll each dough ball in the sugar making sure they're all completely coated.
- Place the balls on baking sheets, making sure they are well spaced. Allow at least 3 inches between each one
- Bake for 20-25 minutes, or until the Cookies are crispy around the edges with a crackled appearance
- Remove from the oven and allow to cool on the baking sheets for 5 minutes before transfering to a wire rack to cool fully