A busy few days baking and making!!

We’ve been in the throes of Christmas baking here getting cake baked and frozen for when we have visitors,

making pastry

and now mince pies

and so the wild birds don’t feel forgotten we have made them some seed decorations

for a tree near the patio doors so we can watch them from the lounge!

These pictures portray a lovely sense of domestic bliss!!! Ha ha!!! What they fail to show you is the flour covered spaniel, the flour covered floor, the cake mix in Sir’s ear and up his nostril!! The fact that whilst making jumbly cakes he got hold of and ate a sugar cube!!! All totally fab though….. and I’m totally thankful he didn’t try to eat the bird seed!!! Apart from the dog that shook and sent a cloud of flour over the kitchen!! Oh poo I’ll have to dust!!!

Chocolate Caramel Crackers!

Today I made some chocolate caramel crackers which I haven’t made in an age!! It’s my gorgeous cousin’s recipe and tastes like dime bar biscuits!! 

So….

Ingredients:

Salted crackers : saltines, matzos or Doriano Italian Crackers (I use the Doriano)

8oz unsalted butter

8 oz light brown soft sugar

1/2 a teaspoon of vanilla essence

And here is my slight variation I used milk chocolate instead of dark and about 10 oz not the recommended 8oz!

Preheat oven to 180c (350F) or gas 4/5

Line a deep baking tray with foil (have the foil up the sides a bit) then line the foil with non stick baking parchment.  This helps getting the finished product out of the tin and saves much scrubbing!! 

Cover the base of the tin in a single layer of crackers.

Melt the butter in a heavy based pan then add the sugar and stir until melted together.

Bring to the boil, keep stirring

Boil for 3-4 minutes, keep stirring!!

Remove from heat, quickly add the vanilla essence and stir through, then spread over the crackers evenly.

Put it into the oven for 10-15 mins checking in case of burning towards the end.

Meanwhile melt the chocolate.

Remove from the oven and wait for the mixture to stop bubbling and pour/spread over the chocolate.

Allow to cool then refrigerate to completely cool and solidify.

Break into pieces and serve!

It will keep for up to a week in a airtight tin….. If it gets chance!!