When it's cold outside, all of us at Honest Cooking head for the stove -- and Nashira Usef provides her suggestion for the perfect winter treat.
There is nothing like the scent of freshly baked treats to get you into the winter. Yeah, baking. There's something totally February about baking. Don't you think?
The rain did it for me. I was in a fantastic mood to bake cookies and melt chocolate. Yep, I got the baking bug, but I was craving something... mm, different. Comforting too.
This classic caramel slice was my answer -- there's nothing like these slabs of crumbly shortbread, soft chewy caramel and decadent chocolate, ha. Quite an indulgent treat for anyone with a sweet tooth. I've been eyeing the recipe ever since I first bought the Cookies and Macaroon book and flipped through the glossy pages of tempting photographs.
The ingredients here are all pretty basic and you'll probably have them in you pantry. Now, before I get to the recipe, let me share a few tidbits. While cooking caramel, continuous stirring is necessary to avoid scorching. If you stop stirring, you'll see these chewy brown bits popping up -- not to worry if this happens, just continue stirring. For a moment while the caramel layer was baking in the oven, I thought it was a disaster. When I saw these furious bubbles forming, I was quite anxious. I'll tell you what, I did not pull out at this stage. Instead, I waited patiently until the end of the specified cooking time and followed instructions to the dot.
Result? Simply amazing!
This recipe can be adapted in all sort of ways. I used Belgium dark chocolate -- Cote d'or truffe noir -- because that's what I had handy. You could use milk chocolate or dark chocolate, a cookie base instead of a coconut base, fleck the topping with flaky sea salt, or just follow instructions listed here if this is your first time.
Oooh chocolate and caramel, can you smell it? I could have half a tray in one sitting -- these are insanely delicious!
So, here I am kick starting this holiday season with an irresistible homemade treat from my kitchen to yours. Bake it, enjoy it and gift a little bundle of affection to the ones you love too. The pleasure of the lovely smile on their face is gift enough for you. Ahh.
Recipe source: The Australian Women's Weekly Macroons & Biscuits
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