i feel like Vinny's learned a lot, I would love for you to do an episode where each of the crew tries to follow a stripped down version of one of your recipes, probably cookies or a cake because it allows for a margin of error.
i appreciate that Claire gives little tips/instructions like "don't pour the hot caramel over the hot shortbread or you may have a soggy result". my high school culinary arts teacher just printed out like half page instructions and sent us off 😭 i messed up our hollandaise sauce because the pot was hot when i put the egg yolk in, but the instructions didn't tell me if it was supposed to be or notttt
A tip on slicing Millionaire's shortbread from my Scottish grandmother (who was a professional baker her whole life). Lightly score the top of the chocolate into the squares/slices beforehand, then go back in to cut. You'll avoid the cracking of the chocolate that way and it will look neat.
I use this recipe pretty much to the tea, because it's a very simple millionaire shortbread recipe. But if you take a cup or 1/2 a cup of salted peanuts and put it in a food processor and make your own peanut butter, and put that on top of the room temperature hardened Caramel. and then put the melted chocolate on top and it is delicious. It cuts through the sweetness of the entire shortbread and chocolate caramel mixture, and it gives a saltiness and a much needed It just cuts the sweetness down and it's amazing. But you have to make your own peanut butter. You can't use Jiffy or Smucker's or natural peanut butter. You just have to do it your own self.
Shortbread was the very first thing I learned to cook as a treat when my gran came for tea. We always used cornflour and flour to give an even more delicate biscuit that almost melts in the mouth. And now I need to make shortbread…
Echoing what everyone else has commented before about how wonderful your videos are. Millionaires shortbread is a staple here in the UK and one of the first things I ever learned to bake so this video gave me some wonderfully cosy and nostalgic vibes. I always love how considerate you are of making sure to explain why you’re doing things and little bits to watch out for or be aware of. Cant wait to try this recipe with the vanilla bean in the caramel as it sounds like it just takes it up to the next level, thank you! ❤
Oh my hot lord! I’ve not heard of millionaire’s shortbread! I love shortbread and have been eating a little package of shortbread cookies in Costa Rica called Mantequilla every morning with earl grey tea and vanilla creamer. Your version would take my little morning routine to the next level. Thank you, Claire! ❤
I learn something new in every one of your videos. This time it was the butter paper being used to put enough stickiness on the interior of your pan to help the parchment paper stick. Thanks!!!
In Australia (where I’m from) it is called caramel slice, however it’s not quite the same. The base has coconut in it and it normally (well, in the best caramel slices, anyway) is thinner than what you see in millionaire’s shortbread. We also generally don’t use corn syrup in baking, either, so the caramel filling is slightly different.
Millionaire shortbread is a favourite in my house in the uk. Quick tip if you are using vanilla pod in a recipe where you can’t use the pod skin (I have a shortbread recipe where I add seeds). You can add scrapped pod in to a jar of white sugar, shake occasionally and you get lovely vanilla sugar to use in baking ect using something that would otherwise go to waste.
I had these several times on my last trip to England, just lovely. When I cut any sort of brownies or bars, I usually use a buttered pizza wheel, I seem to have more success with that than with a knife.
I first discovered this dessert when I visited a friend who was living in Northern Ireland and I've been looking for a good recipe ever since. Thanks for covering this!
Sweetened condensed milk is also a great topper for ice cream, or in the bottom or top of a milk tea. If you like Shaved Ice as a dessert, you can use it as a topper for that as well
Clair: Sweetened Condensed Milk Me, a Brazilian: *neural activation* (for those who don't get it, we use a lot, like A LOT of sweetened condensed milk) Also, Clair, remove the corn syrup from the caramel and the sugar, put chocolate powder (like Nesquik), or use cocoa powder and a bit of sugar, and there you have it, Brigadeiro! (check a recipe for correct measurements though)
This reminds me of a recipe in my mom's Betty Crocker from the 60s for Toffee Squares. It is a Brown Sugar short bread and then you put the chocolate on top (we always put it directly on the warm shortbread and let it sit for a couple of minutes and then spread it) and then sprinkle with chopped walnutes or pecans. I remember them fondly.
Just made these and holy cannoli!!! To die for! The caramel took me a good 20 mins of constant stirring and at first I thought I did it wrong because it just wasn’t coming up to 240 lol. Also it bubbles pretty good! Be careful!
They are EVERYWHERE in the UK (or at least Scotland and England I can’t speak for Wales or Ireland, I’ve never been!) absolutely delicious. You can even get one-bite sized ones in supermarkets and big ones in bakeries or supermarkets. So good.
In Australia, it tends to just be called 'caramel slice', and usually has more of a coconutty base, with brown sugar. And I had one once that didn't have any chocolate topping, but instead a crumble/crisp mix on top, which was amazinggg. BUT. I love millionaire's shortbread, the shortbread base is just 🤌🏻🧡. Also, the new intro is gorgeous!
Although I love a good kitchen design & consider yours as one of the best, I really, really love seeing how things are organized and how different people choose to set up their kitchens. So, thanks for this!
Just wanted to say thank you for this video. I've never made caramel before, and i hardly ever bake, but by following your video i was able to make some banger million dollar shortbread. Thanks!
As a Brazilian, I chuckled when you said it's annoying to have leftover sweetened condensed milk. In Brazil we literally eat it out of the can 😂 (also you can use it to make brigadeiro ❤)
I have this as a core memory of my childhood in Australia. I think they're still relatively common in cafes, particularly the more normal or older cafes.
Toasted fresh unsweetened coconut on top really emphasizes the richness & is DELICIOUS! Claire, maybe a trip to the tropics via your desserts! Com'on Pleeease!
In our Vietnamese household we always transfer the rest of the condensed milk into a glass jar and refrigerate it. Every morning we make viet drip coffee and use condensed milk. :) leftover is useable!
I'm eating some right now (in France). The box calls them "Délices au caramel" and describes it as scottish sablé with salted caramel covered in milk chocolate
We call them caramel slices in Australia, but they usually have at least twice the amount of caramel to half the shortbread (which I think is waaaaay too sweet). Your ratio looks like I could actually enjoy a whole piece! 🤤
We call them caramel squares in Ireland too. My absolute favourite with a nice cup of coffee. One thing though, you have to temper your chocolate! The snap of the chocolate with the caramel squeezing out is the best part.
I made a more diabetic friendly version using almond flour in the shortbread base, peanut butter and medjool dates for the caramel layer and sugar free chocolate for the top!
Just returned from Scotland and I brought home Biscoff wafers and Biscoff spread to make Biscoff Millionaires. I fell in love with this treat. Now, to make sticky toffee pudding…
I live in France and have several English, Irish and Scottish friends. They all love it. I tried to make it once and it was a total fail. Hoping you can save me. I actually have 2 pans of chocolate chip shortbread in the oven!
You really can't go wrong with caramel slice. A crowd favourite and absolutely delicious. (I've also never found the need to use corn syrup and my slices have always stayed nice and soft).
I am someone with such a sweet tooth and love this dessert, though it is one of the few where I can only have a smallish piece because of how sweet and rich it is. Delightful stuff.
Timing is everything - Just a few days ago I decided to make this (inspired by a GBBO episode), so this is perfect! One thought I had was boiling the condensed milk can to create dulce de leche, but I'm wondering if that would change the texture of the final caramel.
you were talking about jazzing up shortbread like with nuts...i make what i call froot loop shortbread cookies by smashing zest from one orange into the sugar before adding the butter and flour (i use chickpea flour for gluten free) and adding snipped dried cherries to the dough, rolling into 1" balls, rolling the balls in sugar, and squashing them to 0.5" to bake. i've never heard of millionaire shortbread or caramel squares, but i'll try adding caramel and chocolate to jazz up my shortbread next time i bake!
As a baker from New Zealand I can confirm we sell a lot of this and call it Caramel slice! Only difference is we use golden suryp instead of corn suryp
Millionaires shortbread is one of my favorite things to bake. I use the sheerest amount of chocolate excuse the cookie and caramel are the best part. ❤
Actually, it's very easy to save leftover sweetened condensed milk, you can transfer it to a freezer safe container, it freezes really well. I don't know how common this is in the US, but here in Brazil, sweetened condensed milk comes in all sizes, so there's the half can, which is 198g (7 oz), and there's larger cans with 1kg up to 5kg cans. So I just by the 1kg can and save it in a freezer safe container, because it doesn't gets rock solid in the freezer, so it's easy to portion right out of the freezer.
In Australia we mostly call it caramel slice and I think most of the time the caramel layer is thicker than the shortbread, or at least the same thickness haha. It’s super sweet but delicious
There is a little cafe in my city (in the Netherlands!) that made a different version of this, where instead of shortbread, it is a version of a flapjack, mainly oats with honey and butter (and some more, but I haven't made them in ages), and I feel it is even better than with shortbread!
So I've made this before two Christmases in a row and everytime I wasn't too pleased with the shortbread. I did melt the butter and mixed in brown sugar but never got the crumbly consistency. I think I'm gonna try this method this year cause I want my shortbread to be better
Claire, as a lover of coffee you should make Vietnamese coffee with the leftover condensed milk. It can be made with cold brew concentrate but I highly suggest getting a Vietnamese robusta bean and making it from scratch. Such deep chocolate notes you’ll probably love! ☕️ 🇻🇳
Check out my favorite cookware from Made In by using my link to save on your order - madein.cc/0624-claire
Vinny's slacking! Had that cute little visitor at 8:21 and didn't capitalize on it!
I love you Claire!!!!!
I was gonna say, how did no one catch that!
That link just does not work.
YAH NOPE.. Cosmic Junkfood Made gourmet. #24
A little hummingbird comes to visit at 8:21
wow great spot
I saw it too and now I know I wasn't wrong 😊
claire is a disney princess
Was going to comment this! Yes!
I was checking if anyone had commented on it yet. So cool!
I'm Scottish, and this is absolutely a favourite - you'll find it in most cafes and coffee shops, and we often make it for bake sales and things
It looks amazing, but I wouldn't say no to plain shortbread either.
same in Australia! We call it a Caramel Slice though
@@c8graphy I have an English cookbook from the early 1970s that calls it Caramel Cakes - not sure when the Millionaires Shortbread name happened!
and tell me, do they top it this sweet dessert with flaky salt lol Who salts their desserts?
@@c8graphysame in New Zealand :)
i feel like Vinny's learned a lot, I would love for you to do an episode where each of the crew tries to follow a stripped down version of one of your recipes, probably cookies or a cake because it allows for a margin of error.
i appreciate that Claire gives little tips/instructions like "don't pour the hot caramel over the hot shortbread or you may have a soggy result". my high school culinary arts teacher just printed out like half page instructions and sent us off 😭 i messed up our hollandaise sauce because the pot was hot when i put the egg yolk in, but the instructions didn't tell me if it was supposed to be or notttt
It should've said it in the recipe. Lol. You'll learn
Lmao your teacher really went "people do this for technical challenges on British bake off, these inexperienced kids will be fine"
oh that’s not…. that’s a big part of the recipe how did she not cover that
So real 😂
Making mistakes is a good way to learn. You'll never forget that now ✌️
A tip on slicing Millionaire's shortbread from my Scottish grandmother (who was a professional baker her whole life). Lightly score the top of the chocolate into the squares/slices beforehand, then go back in to cut. You'll avoid the cracking of the chocolate that way and it will look neat.
Good tip.
i also suggest using a warm (not hot) knife, it leaves a nice clean ridge of barely melted chocolate and caramel that doesnt dribble
@@jawdinsee2408agreed! Pro tip there!
@@peetabixI'll be sure to tell my wee nana 😉 she's be absolutely baffled that there's a stranger on the internet complimenting her tip 😁
I'm just feral when I cut mine and slam it with a cleaver 😅
As an Australian, caramel slice is a national treasure and my absolute favourite. It's the first thing I ever baked myself
As an Australian, being confused why they don't just golden syrup 😂😂
@@lauraatkinson8749yes! In my family we always use golden syrup.
Sometimes the simple things are best huh. Very popular in NZ too.
Do you make ginger crunch slice there too? That’s my other favourite
@micah1754 I'd never heard of it before, but after a quick google, I have to try it. It looks delicious!
OMG Hummingbird cameo at 8:21!!! You just know Claire is keeping those hummingbirds well fed, i'm sure the garden is gorg
Thanks for pointing it out! 😊
An absolute staple in my Scottish primary school. I have never clicked so quickly!
I use this recipe pretty much to the tea, because it's a very simple millionaire shortbread recipe. But if you take a cup or 1/2 a cup of salted peanuts and put it in a food processor and make your own peanut butter, and put that on top of the room temperature hardened Caramel. and then put the melted chocolate on top and it is delicious. It cuts through the sweetness of the entire shortbread and chocolate caramel mixture, and it gives a saltiness and a much needed It just cuts the sweetness down and it's amazing. But you have to make your own peanut butter. You can't use Jiffy or Smucker's or natural peanut butter. You just have to do it your own self.
I'm not opposed to making my own peanut butter, but why can't use store-bought stuff if the only ingredients are peanuts?
Love Claire's committal to not getting a big enough mixing bowl
youll find millionaires shortbread everywhere in the UK its like finding a brownie or cookie in the US
It's something you'll see at a holiday dinner party in the US, at least where I live. It's so delicious
@@dookiepost Huh! I'm from the South, and I've never seen it 'in the wild' before. That said, it FEELS like something you'd be served in the South 😂
@@arghleblarghle South East Texas here, I make these for Christmas.
Shortbread was the very first thing I learned to cook as a treat when my gran came for tea. We always used cornflour and flour to give an even more delicate biscuit that almost melts in the mouth. And now I need to make shortbread…
Echoing what everyone else has commented before about how wonderful your videos are. Millionaires shortbread is a staple here in the UK and one of the first things I ever learned to bake so this video gave me some wonderfully cosy and nostalgic vibes. I always love how considerate you are of making sure to explain why you’re doing things and little bits to watch out for or be aware of. Cant wait to try this recipe with the vanilla bean in the caramel as it sounds like it just takes it up to the next level, thank you! ❤
this is huge in the UK as millionaires shortbread. 10/10. the more flakey and buttery the shortbread the better
Oh my hot lord! I’ve not heard of millionaire’s shortbread! I love shortbread and have been eating a little package of shortbread cookies in Costa Rica called Mantequilla every morning with earl grey tea and vanilla creamer. Your version would take my little morning routine to the next level. Thank you, Claire! ❤
Caramel Slice and Claire - two of my favourites together at last
I learn something new in every one of your videos. This time it was the butter paper being used to put enough stickiness on the interior of your pan to help the parchment paper stick. Thanks!!!
missed opportunity: Millionclaire's Shortbread
Best Comment Award.
No
@@fajarsetiawan8665 yes
@@fajarsetiawan8665 maybe ?
@@ImAlsoMerobibaabsolutely
The one who said “Put it in your coffee” (referring to condensed milk) You my friend are a winner 🇵🇷. That’s what we love.
In Australia (where I’m from) it is called caramel slice, however it’s not quite the same. The base has coconut in it and it normally (well, in the best caramel slices, anyway) is thinner than what you see in millionaire’s shortbread. We also generally don’t use corn syrup in baking, either, so the caramel filling is slightly different.
We’re like the UK, with using golden syrup. Yum!
Peeped a humming bird at 8:20! Oh look, Claire’s making millionares!
My mum was Scottish. This wqs very similar to what she made, and looked almost identical. This was such joyous nostalgia for me
This is one of my favorite all time desserts. I’ve been hoping Claire would give this recipe some of her flair. Can’t wait to try this recipe.
Claire is so comforting
Millionaire shortbread is a favourite in my house in the uk. Quick tip if you are using vanilla pod in a recipe where you can’t use the pod skin (I have a shortbread recipe where I add seeds). You can add scrapped pod in to a jar of white sugar, shake occasionally and you get lovely vanilla sugar to use in baking ect using something that would otherwise go to waste.
I had these several times on my last trip to England, just lovely. When I cut any sort of brownies or bars, I usually use a buttered pizza wheel, I seem to have more success with that than with a knife.
I first discovered this dessert when I visited a friend who was living in Northern Ireland and I've been looking for a good recipe ever since. Thanks for covering this!
Sweetened condensed milk is also a great topper for ice cream, or in the bottom or top of a milk tea. If you like Shaved Ice as a dessert, you can use it as a topper for that as well
It always makes my workday when Claire posts a new video.
Clair: Sweetened Condensed Milk
Me, a Brazilian: *neural activation* (for those who don't get it, we use a lot, like A LOT of sweetened condensed milk)
Also, Clair, remove the corn syrup from the caramel and the sugar, put chocolate powder (like Nesquik), or use cocoa powder and a bit of sugar, and there you have it, Brigadeiro! (check a recipe for correct measurements though)
The chocolate spread is so satisfying
This reminds me of a recipe in my mom's Betty Crocker from the 60s for Toffee Squares. It is a Brown Sugar short bread and then you put the chocolate on top (we always put it directly on the warm shortbread and let it sit for a couple of minutes and then spread it) and then sprinkle with chopped walnutes or pecans. I remember them fondly.
Just made these and holy cannoli!!! To die for! The caramel took me a good 20 mins of constant stirring and at first I thought I did it wrong because it just wasn’t coming up to 240 lol. Also it bubbles pretty good! Be careful!
Thanks for this information re the time.
They are EVERYWHERE in the UK (or at least Scotland and England I can’t speak for Wales or Ireland, I’ve never been!) absolutely delicious. You can even get one-bite sized ones in supermarkets and big ones in bakeries or supermarkets. So good.
This is a New Zealand cake-tin staple too. We call it caramel slice or tan square. Instead of corn syrup we put in golden syrup.
everyone let’s celebrate it’s a claire upload
In Australia, it tends to just be called 'caramel slice', and usually has more of a coconutty base, with brown sugar.
And I had one once that didn't have any chocolate topping, but instead a crumble/crisp mix on top, which was amazinggg.
BUT. I love millionaire's shortbread, the shortbread base is just 🤌🏻🧡.
Also, the new intro is gorgeous!
Australian here and I gotta say I always steer clear of a bakery that puts coconut in their biscuit base.
Thank you wholeheartedly for sharing the recipe, Claire ❤
I've never seen anything more relatable than Claire trying to body block Ringo while spreading chocolate.
Although I love a good kitchen design & consider yours as one of the best, I really, really love seeing how things are organized and how different people choose to set up their kitchens. So, thanks for this!
Just wanted to say thank you for this video. I've never made caramel before, and i hardly ever bake, but by following your video i was able to make some banger million dollar shortbread. Thanks!
My parents are Scottish so I grew up eating a lot of Scottish food and my moms millionaire shortbread was my face, I miss it .
Every video is a masterpiece. Keep doing what you're doing!
We call it caramel slice down under, but you were very close. And you're right, we love it.
Never been this early to a Claire Saffitz vid, obsession is real 🫶
As a Brazilian, I chuckled when you said it's annoying to have leftover sweetened condensed milk. In Brazil we literally eat it out of the can 😂 (also you can use it to make brigadeiro ❤)
I have this as a core memory of my childhood in Australia. I think they're still relatively common in cafes, particularly the more normal or older cafes.
I’m English, this is my favourite treat! Served in every cafe’ and bakery.
Canadian here, and we call it Millionaires Shortbread as well. Soooo decadent and sooooo delicious. 🇨🇦
Toasted fresh unsweetened coconut on top really emphasizes the richness & is DELICIOUS!
Claire, maybe a trip to the tropics via your desserts! Com'on Pleeease!
In our Vietnamese household we always transfer the rest of the condensed milk into a glass jar and refrigerate it. Every morning we make viet drip coffee and use condensed milk. :) leftover is useable!
I'm eating some right now (in France). The box calls them "Délices au caramel" and describes it as scottish sablé with salted caramel covered in milk chocolate
We call them caramel slices in Australia, but they usually have at least twice the amount of caramel to half the shortbread (which I think is waaaaay too sweet). Your ratio looks like I could actually enjoy a whole piece! 🤤
Thanks Made In. That baking slab looks nice.
We call them caramel squares in Ireland too. My absolute favourite with a nice cup of coffee. One thing though, you have to temper your chocolate! The snap of the chocolate with the caramel squeezing out is the best part.
Followed this today. Panicked about my caramel texture until the “I think my caramel’s pretty firm” comment. Turned out perfect. Thank you!
I made a more diabetic friendly version using almond flour in the shortbread base, peanut butter and medjool dates for the caramel layer and sugar free chocolate for the top!
Just returned from Scotland and I brought home Biscoff wafers and Biscoff spread to make Biscoff Millionaires. I fell in love with this treat. Now, to make sticky toffee pudding…
Tubes of condensed milk are a game changer. So much easier to store!
I'm all about this. Claire just fueled my cookie addiction.
Us Aussies call it Caramel Slice !!!
love your videos Claire x
I live in France and have several English, Irish and Scottish friends. They all love it. I tried to make it once and it was a total fail. Hoping you can save me. I actually have 2 pans of chocolate chip shortbread in the oven!
Caramel is an absolute staple in Australia along with lamingtons and possum slices
Baking with kids is the best, just let them have fun and enjoy it!
You melt that chocolate Claire..... And let the cat melt our hearts
You really can't go wrong with caramel slice. A crowd favourite and absolutely delicious.
(I've also never found the need to use corn syrup and my slices have always stayed nice and soft).
I am someone with such a sweet tooth and love this dessert, though it is one of the few where I can only have a smallish piece because of how sweet and rich it is. Delightful stuff.
I just love that Ringo has his own theme music.
Timing is everything - Just a few days ago I decided to make this (inspired by a GBBO episode), so this is perfect!
One thought I had was boiling the condensed milk can to create dulce de leche, but I'm wondering if that would change the texture of the final caramel.
you were talking about jazzing up shortbread like with nuts...i make what i call froot loop shortbread cookies by smashing zest from one orange into the sugar before adding the butter and flour (i use chickpea flour for gluten free) and adding snipped dried cherries to the dough, rolling into 1" balls, rolling the balls in sugar, and squashing them to 0.5" to bake. i've never heard of millionaire shortbread or caramel squares, but i'll try adding caramel and chocolate to jazz up my shortbread next time i bake!
I recently visited london and these were all over the place there, can't wait to try making them!
Love LOVE the new intro that has ALL the cas!!
My mom would make this for the holidays, always my favorite.
I’m ready for the jackson galaxy collab episode
As a baker from New Zealand I can confirm we sell a lot of this and call it Caramel slice! Only difference is we use golden suryp instead of corn suryp
Millionaires shortbread is one of my favorite things to bake. I use the sheerest amount of chocolate excuse the cookie and caramel are the best part. ❤
Actually, it's very easy to save leftover sweetened condensed milk, you can transfer it to a freezer safe container, it freezes really well. I don't know how common this is in the US, but here in Brazil, sweetened condensed milk comes in all sizes, so there's the half can, which is 198g (7 oz), and there's larger cans with 1kg up to 5kg cans. So I just by the 1kg can and save it in a freezer safe container, because it doesn't gets rock solid in the freezer, so it's easy to portion right out of the freezer.
In Australia we mostly call it caramel slice and I think most of the time the caramel layer is thicker than the shortbread, or at least the same thickness haha. It’s super sweet but delicious
There is a little cafe in my city (in the Netherlands!) that made a different version of this, where instead of shortbread, it is a version of a flapjack, mainly oats with honey and butter (and some more, but I haven't made them in ages), and I feel it is even better than with shortbread!
I used to eat these all the time with my dad! We bought them from a local baker, and they called them Claire Squares 😋
I’m behind in episodes so forgive me if I missed this before… love the new intro
Ireland here, we definitely have these. My local bakery does a version with an oat base and finished with salt on top. Delicious.
We call it caramel slice in NZ (sometimes chocolate and caramel slice, depends on the bakery/cafe).
I love how she uses the word “easy “….I make this on a regular. And …it’s simple !
But it’s not easy…..but very worthwhile 😀
What do you consider the difference between easy and simple, serious question
My mom used to bake these every year for Christmas! So good!
I made these today for my husband's birthday, and OMG! So good!
13:50
Cafe Bombon also uses sweetened condensed milk! It's normally just espresso and sweetened condensed milk.
I requested these in another video! Not sure if u did it bc of me but thanks! I’m a professional chef from chicago and love your videos.
OMG RINGO love a classic patterned tabby
So I've made this before two Christmases in a row and everytime I wasn't too pleased with the shortbread. I did melt the butter and mixed in brown sugar but never got the crumbly consistency. I think I'm gonna try this method this year cause I want my shortbread to be better
Love the new intro! It's so vibrant.
Ringo’s music is very “To Sir With Love” 🎶
Well done Claire. Loved the recipe 👏🏻👏🏻
Wow, just last week I was checking if you had this recipe😱 Amazing! Can't wait to try it.
Claire, as a lover of coffee you should make Vietnamese coffee with the leftover condensed milk. It can be made with cold brew concentrate but I highly suggest getting a Vietnamese robusta bean and making it from scratch. Such deep chocolate notes you’ll probably love! ☕️ 🇻🇳
Its just called caramel slice in NZ - and can be found in pretty much every bakery.
You can also put the empty vanilla bean in a jar with regular sugar to make vanilla sugar.
The best cookie.
I made these last night and they are absolutely incredibleeeere
hi claire i just made these today !! they were delicious as a beginner baker this was a more fool proof recipe!!