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Peruvian Caramel Cookies

What's the big idea?

Not the first recipe I would necessarily think of when thinking about Peru, but nevertheless they are very tasty, especially with a good strong cup of coffee, and make a great accompaniement to an afternoon game!

Shopping List

Here's the list of what you need:

  • 340g unsalted butter
  • 125g icing (confectioners') sugar
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract
  • 50g ground almonds
  • 375g plain flour
  • For the Caramel:
    • 2 x 400g cans of sweetened condensed milk

What To Do

  • Cream together the butter, icing sugar (confectioners' sugar) and granulated sugar until fluffy
  • Stir in the remaining ingredients (except for the condensed milk)
  • Mix well. Wrap and chill for 30 minutes
  • Roll the dough out to ¼ inch thickness, cut into 2½ inch circles and place on a parchment-lined baking sheet
  • Bake at 350F/175C for 12-14 minutes
  • If making multiple batches, allow the baking sheets to cool between batches
  • Turn out the cookies onto a wire rack to cool
  • To make the caramel, remove the label from one unopened can of condensed milk
  • Fill a deep medium saucepan with water. Bring to the boil. Carefully place the can in the saucepan, ensuring there’s enough water to completely cover the can at all times
  • Simmer, uncovered, for 3 hours, topping up the water frequently throughout the cooking process
  • Carefully remove the can from the boiling water. Allow to cool completely before opening
  • Carefully spread some caramel on one cookie and top with another cookie. Repeat with the remaining cookies/caramel. Dust the tops with icing sugar (confectioners' sugar) and eat immediately
  • If there are cookies left over, store in an air-tight container until needed, and then make a fresh batch of caramel with the remining can of condensed milk

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