Monday, 4 January 2016

Salted Caramel Pretzel Biscuit

2 cups Self-raising flour
1 cup brown sugar
200 g softened salted butter
4 table spoons golden syrup
mini pretzels


Pre heat your oven to 180c

Cream together sugar and butter

Continue to blend and add syrup. Combined until mix if fluffy

Add in flour and mix until well combined.

On a flat baking tray, place small balls of the mix, spreading them out on the tray to allow for expanding.

Press a pretzel into the centre of the ball, flattening the mix slightly

Place in oven and bake for 12-15 minutes. Leave in for 20 minutes if you prefer a darker and crisper biscuit.

Remove from oven and cool on tray.

Serve with a cup of tea, and enjoy.

Bakers note: if you prefer a bitter less sweet taste, use a dark brown sugar instead of a light.

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