Peanut-Choc Caramel Cookies

Preparation info

  • Makes


    • Difficulty


Appears in

The Birthday Cake Book

The Birthday Cake Book

By Fiona Cairns

Published 2011

  • About


  • 100 g unsalted butter, softened
  • 100 g light muscovado sugar
  • 1


Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½. Line two baking trays with baking parchment. Beat the butter and sugar until fluffy. Add the syrup and beat. Add the flour, chocolate drops, peanuts and toffee and mix gently with your hands, or a large spoon.