Showering a friend with sweetness

A few weeks ago we through a baby shower for my manager at work. She has been an inspiration to me and many others I work with and we wanted to show her how special she was by throwing a party for her and bub. I've been saving this post until Baby Stalley was born... and we just got the news that he arrived. So a BIG congratulations. We cannot wait to give him cuddles.

And to celebrate, here's the recipe for the AMAZING caramel biscuits I made for the shower. These are devilishly sweet and so good!

Caramel Biscuits
From Just A Taste blog
125g unsalted butter, at room temperature
1/2 cup sugar
2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tbs milk
1/2 tsp vanilla extract
3 cups shredded coconut
1 packet of soft caramels
3 tbs milk
1/4 teaspoon salt
200g dark chocolate

Preheat the oven to 180 C and line a flat tray with baking paper.

In the bowl, beat the butter and sugar until light and fluffy. Fold through the  flour, baking powder and salt, then add the milk and vanilla extract, blending until combined and forms a dough.

Roll the dough out between two sheets of baking paper. Using a cookie cutter of choice (I chose a round cutter), cut your cookies. Repeat with remaining dough to ensure you get as many biscuits from the dough as possible. Pop in the oven and bake for about 10 - 15 minutes (don't allow to go brown, remove from oven just before they turn golden).

To make the topping, spread the coconut onto a baking sheet lined with baking paper and pop in the oven for about 10 minutes until toasted, stirring frequently to ensure even browning and so that it does not burn. Melt the caramels, milk and salt in a double-boiler by placing the caramels in a medium saucepot set over a large saucepot of simmering water. Cook, stirring, until the caramels are fully melted. Remove from the heat and combined 3/4 of the caramel with the toasted coconut in a large bowl. Carefully spread the remaining 1/4 cup of caramel atop the cooled cookies then press on a portion of the coconut mixture. Let the cookies cool for 30 minutes. 

Melt the dark chocolate and dip the bottoms of the cookies in the chocolate and place them on a wax paper-lined baking sheet. Use a fork to drizzle the tops with chocolate. Let the cookies sit until the chocolate hardens fully. Store in an airtight container (if you can, they go pretty fast!).