Hi, I’m Laura. Today, I’m gonna show you how to prepare salted caramel lava cookies recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I will make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Salted Caramel Lava Cookies Recipe
Salted Caramel Lava Cookies is one of the most well liked of recent trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Salted Caramel Lava Cookies is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can cook salted caramel lava cookies using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Salted Caramel Lava Cookies:
- Take 150 g salted butter, softened
- Prepare 160 g soft light brown sugar
- Get 1 egg
- Get 1 1/2 tsp vanilla extract
- Take 260 g plain flour, sifted
- Make ready 1 1/2 tsp baking powder
- Get 100 g plain chocolate chips
- Make ready 100 g pack macadamia nuts, roughly chopped
- Prepare 16 soft toffees
- Take pinch sea salt flakes, plus extra to garnish
Instructions to make Salted Caramel Lava Cookies:
- Preheat the oven to gas 5/ 190oC/ 170oC for fan. Line two large baking trays with nonstick baking paper.
- Put the butter in a large mixing bowl and beat with a wooden spoon until smooth. Add the sugar and beat for a further 3-4 mins until fluffy and light. Stir in the egg and vanilla extract. Add the flour and baking powder and, using a wooden spoon, gradually combine to form a soft dough. Stir in the chocolate chips and macadamia nuts.
- Put the toffees on a plate and scatter with sea salt flakes. Press them on the surface of the toffees so they stick. Divide the dough into 16 pieces, then press a toffee into the centre of each. Shape the pieces into balls around the toffee and then flatten gently. Place on baking trays allowing room to expand.
- Bake for 16-18 mins, until lightly golden. Leave to cool for a moment but serve when still warm and with the caramel centres still molten.
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