Caramel vanilla cups - Kola- och vaniljformar

CARAMEL VANILLA CUPS
Kola- och vaniljformar

Makes 16

1 ¼ cup flour

2 tablespoons sugar
3½ oz butter or margarine
2 tablespoons water

Caramel crème:

1 cup  heavy cream
3/4 cup sugar
2/3 cup light-coloured treacle/molasses
1 tablespoon vanilla sugar
1 tablespoon butter or margarine

For serving:

whipped cream flavoured with vanilla
raspberries

16 small baking tins

Heat the oven to 390F.

Measure flour, sugar and fat in a food processor and run until the fat is finely divided. Add water and continue until the dough shapes into a ball. Wrap it up in plastic foil and leave in a cool place for about 30 minutes.

Caramel crème: Bring the ingredients to a boil in a saucepan and let simmer for 20 to 30 minutes. Do not stir too much or the caramel will crystallize. Put a drop of batter in a glass of cold water now and then – when it can be shaped into a soft ball it’s firm enough.

Split the dough in 16 pieces and thumb them out in the baking tins with a floured thumb. Put 1 tablespoon of the caramel crème in each and bake in the middle of the oven for about 12 minutes. Allow to cool.

Decorate with whipped cream and berries as above.

Enjoy!

Bella