Helen's Latest Recipes

Serves Makes 30 cookies


  • 3/4 cup sugar
  • 2 tablespoons water
  • 250g butter, softened
  • 3/4 cup white sugar
  • 1 Henergy Cage-Free Egg
  • 1 cup milk chocolate chunks
  • 3/4 cup brown sugar
  • 2 1/4 cups flour
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt flakes


  1. Place the sugar and water in a small saucepan over a gentle heat, allow the sugar to dissolve, stirring at times until the mixture comes to the boil.
  2. Boil without stirring until the syrup starts to change colour from clear to golden and then amber.
  3. While the syrup is cooking line a baking tray with baking paper.
  4. As the syrup turns to amber then quickly remove it from the heat and pour into the tray. Set aside too cool.
  5. Preheat the oven to 180 C.
  6. Beat the butter and sugars until pale and creamy and then mix in the egg.
  7. Add the flour and baking soda and mix well before mixing in the chocolate.
  8. Smash the caramel into small pieces and mix this into the dough.
  9. Line 2 baking trays with baking paper.
  10. Place spoonfuls of mixture onto the lined trays and sprinkle with a few salt flakes.
  11. Bake for 15-20 minutes until golden.
  12. Cool on a wire rack and store in an airtight container.