Don't be deceived by the title, these cookies don't contain any caramel at all
140g light brown sugar, or dark brown if you have that in the cupboard
1 teaspoon vanilla extract
120g plain white flour
120g plain wholemeal flour
1/2 teaspoon baking powder
Preheat the oven to gas mark 6/400F. Set aside two non-stick baking trays.
In a large bowl cream together the butter, sugar, egg and vanilla extract. Add the remaining ingredients and beat thoroughly. You may need to add 1-2 tablespoons of iced water if the mixture is too dry.
Scrape the dough out of the bowl and put it on a large piece of plastic wrap. Roll dough into a log approximately 4 cm wide. Completely wrap dough in plastic and refrigerate until firm, 60 minutes at least, preferably overnight.
Cut into 3mm thin slices and arrange on the baking trays, leaving plenty of space between each one. Bake for approximately 10 minutes, until the edges have browned a little.
Allow cookies to cool completely on a wire rack.
I made these for a friend and then decorated them by drizzling red icing over and adding edible pink glitter (it is the holidays after all!) They do taste just as good the plain old simple way too though.