Everyone has their own rules to get by with in life.
Look both ways before crossing the street.
Wait an hour after eating before swimming.
Be nice to nerds. Chances are you’ll end up working for one.
Don’t pat animals with sneaky eyes (that one has saved me more than once. Thanks Billy Connolly!)
One of my own rules is always be nice to the receptionist.
One upon a time, in a galaxy far, far away; I was an administration assistant. It was a job that I reveled in; my first real job outside of high school. Even though a large part of my job description was stuffing envelopes, I loved it.
I learned many things in that job.
For example, always follow the account managers on a night out, they always foot the bill. Always have a chocolate stash in your drawers; it comes in handy when someone needs a fix at 3pm (and someone always needs a fix). Learn the names of the new staff, it makes them less nervous on their first day. The wonders of a corporate gifts at Christmas. It was a magical time.
I also learnt that, while one may be ‘just a receptionist’, there is much power wielded in that role.
The company sales reps who didn’t remember to bring Krispy Kreme doughnuts got put on the dreaded red eye flight home. When people need sneaky favours, information or someone to cover for them, you’re the first place they come.
Now that I am no longer in that role, I still make it a rule to be good to the admin team. Not only are they lovely girls, but they are rarely thanked for the job that they do.
I made these for the girls in my office for Friday afternoon tea, as a way of saying thanks ladies x
The result is a gorgeously chewy slice that will be a crowd favourite for ages to come.
Salted Caramel Cookie Bars
2 1/8 cups plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb soda
135g butter, melted and cooled to room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 cups chocolate chips
280g caramel squares, unwrapped
3 tablespoons heavy cream
Sea salt, for sprinkling over caramel and bars
1. Preheat oven to 160*c. Line a slice pan with baking paper.
2. Mix together flour, bicarb soda and salt in a bowl.
3. In the bowl of a stand mixer, mix the melted butter and sugar together. Add the egg, egg yolk and vanilla until thoroughly combined and smooth Slowly add the flour mix, until just incorporated. Mix in the chocolate chips.
4. Combine the caramels and cream in a microwave safe bowl. Microwave for about 2 minutes, stirring every 20 seconds.
5. Press half of the cookie mixture into the slice pan. Pour caramel (don’t let it cool) over the top. Sprinkle generously with sea salt.
Carefully smooth the second half of the cookie mix over the caramel.
6.Bake until the top s golden brown, around 30 minutes. Allow bars to cool on a wire rack before cutting.