- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Thursday, 16 May 2013
Caramel cake and hand biscuits
sugar cookies recipe that we used to make cookie wands a few years back. I put a few on sticks but didn't have the energy to do them all on sticks. I followed my mum's advice and only added one third cup of sugar and found that they were not at all sweet. Probably not a bad thing at an event where there was lots of sweet food.
I am sending this to Archana at Tangy Minds for Bake Fest, an event founded by Vardhini of Cook's Joy.
Previously on Green Gourmet Giraffe:
One year ago: WW Beetroot, chickpea, tomato and kale bowl
Two years ago: Blogging: reflections and ch-ch-ch-changes
Three years ago: Gingerbread, mixed peel and grandmothers
Four years ago: Heidi’s Chocolate Cake
Five years ago: Rosy Russian Bread (and Grumpy Baker)
Adapted from The Australian Women's Weekly Cakes and Slices Cookbook
1 cup brown sugar, firmly packed
1 tsp vanilla essence
1 tbsp golden syrup
1 cup plain flour
1/2 cup self raising flour
1 tsp ground cinnamon
1/2 cup milk (I used soy milk)
2-3 tbsp of nuttalex (or other margarine or butter)
about 3 heaped dessertspoons of icing sugar
1 tsp golden syrup
trickle of milk
Cream the butter, sugar and vanilla essence, Beat in the eggs, one at a time, and then the golden syrup. Gently stir in flours, cinnamon and milk. Bake in moderate oven at 180 C until golden brown and a skewer inserted in the middle comes out clean. (It took me about 1 hour and 15 min but the AWW recipe suggested 50 minutes.) Sit in the tin for 5 minutes and then turn on to a wire rack to cool.
When cool, make the icing by mixing all the ingredients together until you have a smooth spreadable mixture. Spread icing over cake.
On the stereo:
Back to basics: Billy Bragg