Caramel cookies

What is better than a cookie in the afternoon, or when you feel blue, or when you have been running around all day in the sun? Nothing… The only way the cookie can be better, is together with a glass of chilled lemonade!

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A caramel cookie is chewy on the inside and crunchy on the outside, the perfect cookie in other words! I think the pictures talk for themselfs, don’t you wan’t to taste? They are very easy to make, and if you don’t want to roll small balls out of the dough you can make two lenghts instead and then just cut it into slices when it’s baked.

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For 30 small caramel buttons (or two lenghts cut into 30 slices)
100 g room tempered butter
35 g light syrup
100 g sugar

200 g flour
5 g baking powder
(if you like you may add 10 g of vanilla sugar)

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Blend together the three ingredients above until you get a light fluffy texture. Gently fold the rest of the ingredients into to buttermix and then make two lengts or 30 small balls out of the dough. Place them on a plate and flatten them just a bit. Bake in 175 degrees celcius for about 12-15 minutes. IF you decided to go for the lengts, cut them into slices just about 3-5 minutes after they’re done in the oven, otherwise they will crack into small pices instead of gorgeous cookies.

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