- For the dough:
- 200 g unsalted butter
- 100 g caster sugar
- 1 t vanilla extract
- 300 g cake flour, sifted
- 1⁄2 t salt
- For the spiced cinnamon sugar, mix:
- 60 g caster sugar
- 40 g brown or caramel sugar
- 1 t ground cinnamon
- 1⁄2 t ground nutmeg
- 1⁄2 t ground cardamom
- A pinch ground cloves
- For the toppings:
- 6 T Caramel Treat
- 1 x 125 g packet Woolworths Chuckles, chopped
- 50 g hazelnuts, toasted and chopped
- 100 g white chocolate, melted
Preheat the oven to 150°C. Line a baking tray with baking paper.
In a large bowl, cream the butter and sugar until light and u y and well combined. Add the vanilla extract.
Add the flour and salt to the butter and sugar and work gently to form a soft dough. Shape the dough into a disc or log, wrap in clingwrap and chill for 30 minutes.
Remove the dough from the fridge, place on a lightly floured surface and roll out to a thickness of 5 mm.
Cut out doughnut-shaped discs using a cookie cutter and place on the baking tray.
Bake for 12 minutes, or until golden and firm. Remove from the oven and allow to cool for 2 minutes, then dip into the cinnamon sugar. It’s important to dip the cookies while they’re still slightly warm so the spiced sugar sticks to them. Place on a cooling rack and allow to cool completely.
Place the Caramel Treat in a bowl and mix using a spatula until smooth. Spread the caramel over the cookies, then top with the Chuckles and nuts. Drizzle with white chocolate.