Christmas cookies: Salted Caramel and Hazelnut Squares


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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1 Response

  1. Susan Oher says:

    I seem to have cooked the caramel too long. Is there a temperature (using a candy thermometer) that you would suggest? Mine was a danger to ones teeth. Not to worry, I’ve pulverized it and plan to use it when making cookies. The shortbread is out of this world delicious.

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