Caramel Rolled Cookies

Instructions

1. 1

   Preheat oven to 160°C (320ºfF) and line a baking sheet with parchment paper.

   Tip: Use a thermometer to ensure accuracy.

2. 2

   Whisk together flour, baking soda, and salt in a medium bowl.

   Tip: Make sure to sift the flour for a lighter texture.

3. 3

   In a large bowl, cream together caster sugar, granulated sugar, and butter until light and fluffy.

   Tip: Use an electric mixer for a shorter preparation time.

4. 4

   Beat in eggs one at a time, followed by vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Gradually mix in flour mixture until just combined, being careful not to overmix.

   Tip: Stop mixing as soon as the ingredients come together in a cohesive dough.

6. 6

   Divide dough into 8 equal pieces and roll each into a ball.

   Tip: Use a lightly floured surface to prevent sticking.

7. 7

   Roll each ball into a long rope and coat with caramel filling, starting from one end.

   Tip: Use a spatula to gently press the caramel into the dough.

8. 8

   Place rolled cookies on the prepared baking sheet, leaving 2 cm of space between each.

   Tip: Make sure they are not touching to prevent sticking.

9. 9

   Bake for 15-20 minutes or until lightly golden.

   Tip: Check for doneness by gently lifting the edge of a cookie.