Caramel Pecan Cookies

Number one of the promised recipe posts!

Don't be fooled by the small list of ingredients in these cookies -- these are absolutely delicious and so easy to make!  These cookies were inspired by a Donna Hay recipe that I wrote down a long time ago and have altered a few of the ingredients and quantities over the years.  Donna Hay is a staple in my kitchen and a fantastic Australian baker.  Donna Hays recipe definitely uses halved Jersey Caramels however my experience with the Jersey Caramels is that they melt into a toffee on top of the cookie and over the sides onto the baking tray making them hard to pull off the baking sheet and look a little less presentable.  But if you don't mind a challenge and a little rustic appearance then they melt into a wonderful hard crunchy top!  Personally I always use nuts as I think these cookies are sweet enough already and I love the taste of toasted nuts.

Try these cookies with gluten free flour they are just as good, if not better!

Caramel Pecan Cookies hot out of the oven!

60g unsalted butter
1/3 cup (115g) golden syrup
1/3 cup (60g) brown sugar
1 1/2 cup (225g) self-raising flour
1/2 tsp ground cinnamon
20 pecan nuts(or walnuts, almonds, halved jersey caramels)

• Preheat oven to 180°C. Line two baking trays with non-stick baking paper.
• Place the butter, golden syrup and brown sugar in a medium saucepan over a low heat and stir until sugar has dissolved and the mixture starts to froth.  Take off the heat and allow to cool slightly.
• Sift flour into a medium mixing bowl (and cinnamon if desired). Add butter mixture and mix until it forms a smooth dough.  Roll tablespoons of mixture into balls and place on baking trays.
• Push pecan nuts or into the top of each ball of dough, squashing it slightly.
• Bake for 10 to 12 minutes or until golden.  Allow to cool slightly on trays before transferring to a wire rack to cool completely.
• Store cookies in an airtight container for up to a week.

The Busy Baker/Blogger

Busy... I feel as if the word busy doesn't even begin to describe how the last few weeks have been for this little baker/blogger.  So let me explain my absence from the blog-osphere...

In early September a wonderful little email popped into my account from the Ovarian Cancer Research Foundation - a great organisation that I donate to every year.  This email was announcing that L'Oreal Paris and The Australian Women's Weekly were joining forces to raise money for the foundation by holding high teas all over Australia.  This sparked an ambitious idea.  After discussing with my boyfriend, housemates and other tenants in my apartment building, my very own high tea event was to be held at the end of the month.  I began researching and trying new recipes, invitations were sent out, florists were approached and donations started streaming in.

However, all the sifting, measuring, melting and whisking was doing something to me... and all of a sudden my one little high tea event exploded into four.  Yes... Four!  It all started when I approached my brother to see if he could hold a "high tea morning tea" at work and ask for donations - the idea behind it was that I could just do double batches and with recipes that made large quantities (such as macarons) I could divide them and not have any leftovers.  However, due to him moving offices his high tea needed to be the week BEFORE the one held in my building.  So I approached a family friend and she agreed to have one at her work too.  But while I was on this ambitious roll I approached one of the schools I work for and before long my humble high tea for 25 people all of a sudden was catering for well over 120 mouths!

What had I done?  The stress started to build.  Kilos of almond meal were purchased, dozens of eggs were separated, cups upon cups of flour were sifted and turned into biscuits, meringues, cakes, muffins, macarons, slices - you name it, it was baked!  And as each high tea event approached and passed the donations grew!

The original high tea in my building was the last event to be held.  Most of the baking was done the day before. The iced tea and champagne were chilling in the fridge over night and all that was left to prepare were the few recipes that are best served on the day they are baked (ie scones and friands) - easy!  All the preparation, trial baking and the helpers I had on the day meant that I got to actually enjoy my high tea event and not run up and down the stairs checking the oven and being a frazzled hostess.

Thank you to everyone that donated and were able to attend my high tea events.  I am happy to announce that I am one of the top-fundraisers for the Ovarian Cancer Research Foundation in Australia and there are still donations being processed!

So what does that mean for "The Oven Runs Hot"?  A whole lot of new recipes!  Meringues with vanilla cream.  My Mother's traditional scone and spongecake recipes.  Caramel Pecan Cookies.  Peanut Butter Shortbread Hearts.  Lemon Slice.  Chocolate Hazelnut Slice.  Chocolate-Orange Macarons.. And this is just to name a few!  I promise to have two up by the end of the day and keep them coming more frequently!

If you wish you donate please follow the link below:

worthit.everydayhero.com/au/lizmitchell

Oh - and to top off the crazy few weeks.  I got a new job.  More about that later!

Love always,

The Oven Runs Hot