This delicious little cookies are prefect for any age group and for anytime of the day.They are quick and easy to make because they're small they bake super-fast.You can replace caramel swirl with chocolate chip or cashew nut with any nuts of your favourite.This recipe makes quite a large quality,if you like you can freeze half of the cookies for another time.Simple thawed,then return to the oven for a few minutes to re-crisp before serving.Enjoy!!
1/2 cup unsalted butter,at room temperature,diced
1/2 caster sugar
1 egg yolk
1 tsp vanilla extract
1 1/2 cups self-rising flour
1/2 cup milk
2/3 cup generous caramel swirl chips
1/2 cup toasted cashew nut,crushed*optional*
1:Preheat oven to 180C/350F.Lightly grease two or three baking sheets.
2:In a lareg bowl,beat together the butter and sugar until pale and creamy.Add the egg yolk,vanilla extract,flour,milk and half the caramel swirl chips and toasted crush cashew nut and stir well with a wooden spoon until throughly combined.
3:Using two teaspoons,place small mounds of the mixture on the baking sheets,spacing them slightly apart to allow room for spreading.
4:Press the remaining caramel swirl chips on the mounds of cookie dough and press down gently.
5:Bake for 10-15 minutes,until pale golden brown.Leave the cookies on the baking sheets for 2 minutes to firm up slightly,then using a metal spatula,carefully transfer thyem to wire racks to cool completely.