- 3 cups plain flour
- 1 teaspoon bicarb
- 1½ cups caster sugar
- 250g butter, melted and cooled
- 3 cage-free eggs
- 1 teaspoon vanilla essence
- 15 Jersey Caramels, halved
- ¼ cup prepared cinnamon sugar
Sift the flour and bicarb into a large bowl. Stir through caster sugar. Whisk butter, eggs and vanilla together in a jug, then fold into the dry ingredients. Cover with plastic wrap and chill for 2 hr or until mixture is firm enough to roll into balls.
Preheat oven to 200°C (180°C fan forced). Line 2 large baking trays with baking paper.
Roll heaped tablespoons of cookie mixture into balls, pushing a Jersey Caramel piece into the centre of each ball. Then roll in cinnamon sugar to coat.
Place onto prepared trays, leaving room for spreading. Bake for 8-10 min. Cool on trays for 5 min before transferring to wire racks to cool completely.