When was the last time you enjoyed caramel, otherwise known as dulce de leche?
Heck, I love it so much I sometimes eat it straight out of a can and it never lasts more than 24 hours in our house. These cookies are crispy and with the creamy filling is a real treat. In fact, this recipe is so easy to prepare that you can even get a toddler to help you
eat the dough, just like Gabriel did.
But let’s talk about flowers. I have never been a girly girl and my flower knowledge is downright pathetic. When it came to wedding flower arrangements my mother asked me which varieties I liked and I didn’t know any of their names! Pink flowers were definitely no-no. After describing to her one type I liked, she told me they were called lilies and they are used for funerals. Oh. Well, looking at the wedding photos I seemed to have gotten them anyway. Hmmm, maybe THEY doomed my marriage which only lasted three years.
Looking at the flowers now I realised these weren’t the flowers I wanted but actually Calla Lilies. Oh well, on the day flowers were the last thing on my mind.
Admire this photo, guys and gals. On the day of 14 December 2001 was the last time I wore makeup, a dress, stockings and heels. Do I miss any of them? No!
Neil has never bought me a bouquet. It’s partly my fault because I once asked him what’s the point of buying flowers if they are only going to die a few days later? Sometimes I do secretly wish he would surprise me with a flower or two. It’s just the gesture, you know? That’s female logic for you!
Anyway, what’s the best flower of all? The type that you can eat!
Download and/or print the recipe! Click HERE.
Vanilla Shrewsbury Biscuits with Caramel Filling
Preparation: 30 minutes – Cooking Time: 15 mins
- 125g (4 oz) butter or margarine
- 150g (5 oz) caster sugar
- 2 egg yolks
- 225g (8 oz) plain flour
- 2.5ml (½ tsp) vanilla essence
- 1 can of caramel / dulce de leche
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Grease 2 large baking sheets.
- Cream the fat and sugar until pale and fluffy.
- Add the egg yolk and beat well.
- Stir in the flour and essence and mix to a fairly firm dough.
- Knead and roll out to about 0.5cm (¼ inch) thickness on a lightly floured surface.
- Cut into rounds and put on the baking sheets.
- Bake for 15 minutes until firm and a very light brown colour.
- Place the biscuits on a cooling rack.
- When the biscuits have cooled, smear caramel on every second biscuit and sandwich together with another “dry” one.