I used my standard Anzac biscuit recipe. Luckily, I baked them before my oven expired, otherwise I would have been extremely peeved - or even more peeved than I was when the oven blew. By the way, the progress report on the oven is that the oven repairman was due to come last Wednesday arvo, but he called on Wednesday morning saying he had double-booked and could only reschedule for next Tuesday!. Think calm thoughts, serenity now, serenity now...
I also tried a new caramel recipe, which is a little different to my usual caramel sauce. It was just on the right side of being burnt, and on top of the sundae, it is really good.
Salted Caramel Sauce
makes 1 cup
1 cup white sugar
4 tablespoons unsalted butter
1/2 cup thickened cream
1/2 tsp salt flakes
1. Place the sugar and 1 tablespoon of water in a small saucepan over medium heat. Bring to the boil without stirring, then let it boil until it becomes a golden colour, about 4 minutes.
2. Then immediately stir in the butter to incorporate. Remove from the heat, add the cream and salt and mix well.
3. Pour some sauce over ice cream. The sauce can be stored, covered, in the refrigerator for up to 1 week.
Making the caramel using a new recipe is always risky - almost burnt it this time, but it's still good.