BAKED CARAMEL DUMPLINGS
INGREDIENTS
METHOD
for full recipes please see : www.donnahay.com.au
- 2 CUPS (300G) PLAIN FLOUR
- ¼ CUP (45G) BROWN SUGAR
- 2 TEASPOONS BAKING POWDER
- 150G UNSALTED BUTTER, CHOPPED
- ½ CUP (125ML) MILK
- 1 TEASPOON VANILLA EXTRACT
- DOUBLE (THICK) CREAM, TO SERVE
- ICING SUGAR, FOR DUSTING
- CARAMEL SAUCE
- 40G UNSALTED BUTTER
- 1½ CUPS (265G) BROWN SUGAR
- 2½ CUPS (625ML) WATER
METHOD
- To make the caramel sauce, place the butter, sugar and water in a small saucepan over medium heat and bring to the boil. Cook for 2 minutes or until reduced slightly. Set aside.
- Place the flour, sugar, baking powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. Gradually add the milk and vanilla, while the processor is turning, until a smooth dough forms.
- .......................................
for full recipes please see : www.donnahay.com.au
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