CARAMEL COOKIES - koggetjes

These cookies are our new favourite.  Light buttery biscuit with little pockets of caramel, almost like hokey pokey.  The children are favouring these over chocolate chip cookies so they must be good!

makes 15

125g butter, softened                               CARAMEL
150g caster sugar                                      50g caster sugar
150g plain flour                                         1 Tbsp water
1/2 tsp baking powder

Method
To make caramel, put the sugar and water in a small pot and place over a low heat for 1-2 minutes until the sugar has dissolved, stirring occasionally.  Turn up the heat ad bring the syrup to a fast simmer, then cook without stirring for 5-8 minutes or until the sugar caramelises and turns a rich, golden brown.  While the sugar is bubbling, line a small baking tray with greaseproof paper.

As soon as the sugar has caramelised, pour it on to the lined tray and allow it to spread.  You may need to tilt the tin a little in order to get a nice, thin layer, but it doesn't matter what shape it is, be extra careful as it is unbelievably hot.  Don't even attempt to touch it or taste it until completely cold (watch children at this stage).  Set the caramel aside to cool and harden for at least 15 minutes.

Preheat the oven to 180C/160Cfan.
Put the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy.  Add the flour and baking powder and stir well until the mixture comes together and forms a ball - you may need to use your hands to mould it together.  It can be done with an electric mixer if easier.

Remove the cold, set caramel from the paper and break it into chunky pieces.  Tip them into a pestle and mortar and bash away to break them into very small shards.  Or use whatever method works for you.
The shards don't have to be exactly the same size and don't grind them into a powder.  Pieces of about 3-5mm are about right.

Stir or knead the pieces of caramel into the biscuit dough until they are completely mixed through.  divide the dough into 15 even pieces and roll these into small balls.  Place the balls on 2 large baking trays line with baking parchment - space them well apart as they will spread as they cook.  Flatten the cookies carefully so they are about 1cm thick.

Bake the cookies, a tray at a time, for 10-12 minutes until they are pale golden brown and leave them to cool on the trays.  The cookies will be soft when you take them out of the oven, but will crisp up as they cool.  Store in an airtight tin and eat within 5 days.