These Caramel Crunch Wreaths are sugary, delicious and perfect for dessert and high tea.
- 2 hr 15 mins
- Makes about 18
FOR THE COOKIES
- 180g butter, at room temperature
- 80ml (1/3 cup) sugar
- 20ml (4t) milk
- 3ml (½t) vanilla essence
- 375ml (1½ cups) cake flour
- pinch baking powder
- 3ml (½t) ground mixed spice
- pinch salt
FOR THE TOPPING
- 300g caramel toffees
- 30ml (2T) milk
- 375ml (1½ cups) desiccated
- coconut, toasted
- 100g cranberries
- Preheat oven to 180°C. Line baking trays with baking paper. For the cookies, cream the butter and sugar until pale. Beat in the milk and vanilla. Sift in the flour, baking powder, mixed spice and salt. Fold in until just combined. Shape into a flat disc. Wrap in plastic wrap and refrigerate for about 1 hour until firm.
- Roll the pastry out on a lightly floured surface to 4mm thick. Use an 8cm round cookie cutter to cut circles out of the dough and pack on the lined trays. Use a 3.5cm round cutter to cut a circle out of each of the large circles. Re-roll the offcuts. Chill in the fridge for at least 30 minutes to firm up.
- Bake one tray at a time for about 10-12 minutes until the cookies are a pale golden brown. Transfer the cookies to a wire rack to cool completely.
- For the topping, heat the caramels and milk in the microwave for about 2 minutes, stirring every minute until melted. Remove 60ml of caramel and spread onto the cookies.
- Combine the remaining caramel with the coconut and cranberries. Press the coconut mixture onto the cookies (see tip). Set aside for 30 minutes for the caramel to firm up.
If the caramel-coconut mixture thickens too much while pressing it onto the cookies, heat it for a few seconds in the microwave until it’s pliable again.
Magazine issue date: December, 2015