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Caramel biscuits

This is Leona’s recipe for caramel biscuits. They are sweet, crispy, and very good, with a lovely caramel flavour. It is one our favourite recipes.

The texture is achieved by using butter, and by putting the dough through a food grinder with a biscuit attachment.

You can eat caramel biscuits as they come, but they are better when filled. Use a fudge filling, or drained caramel condensed milk.

Ingredients

Biscuits

  • 230 gram butter (please do not substitute butter with margarine)
  • 175 gram yellow sugar, or raw sugar
  • 200 gram white granulated sugar
  • ½ cup (170 gram) golden syrup
  • A pinch of salt
  • 1½ teaspoon (7.5 ml) baking soda
  • 1 teaspoon (5 ml) vanilla or caramel essence
  • 4 cups (4 x 250 ml, or 500 gram) flour

Fudge filling

  • ¾ cup soft brown sugar
  • 70 gram butter
  • 4 tablespoons (60 ml) milk
  • ½ teaspoon (2.5 ml) vanilla or caramel essence

Method

Biscuits

  1. Melt the butter, sugars, golden syrup, salt, and baking soda together over low heat. Do not let it boil.
  2. Remove from heat, add the caramel or vanilla essence, and stir well.
  3. Sift the flour, add the butter mixture to it, and mix to combine into soft dough.
  4. Cool in the fridge for 20 minutes.
  5. Roll into large balls, and put them through the meat grinder, using a zig-zag-patterned biscuit attachment.
  6. Use a palette knife to cut the strings of dough into uniformly sized rectangles. You can also use a square or rectangular cookie cutter.
  7. Pre-heat the oven to 180°C, and bake the biscuits for 10 minutes or until golden brown.

Fudge filling

  1. Place all the ingredients except the vanilla in a saucepan.
  2. Boil uncovered for 8 minutes.
  3. Add vanilla, remove from the stove, and beat with a wooden spoon until thick and slightly cooled.
  4. Pair similar-shaped biscuits together, and sandwich each pair together with the warm fudge filling. .
  5. Allow the filling to set.
The texture is achieved by using butter, and by putting the dough through a food grinder with a biscuit attachment.
You can eat caramel biscuits as they come, but they are better when filled. Use a fudge filling, or drained caramel condensed milk.
Ingredients
Biscuits
230 gram butter (please do not substitute butter with margarine)
175 gram yellow sugar, or raw sugar  
200  gram white granulated sugar   
½ cup (170 gram) golden syrup                   
A pinch of salt                                                         
1½ teaspoon (7.5 ml) baking soda                             
1 teaspoon (5 ml) vanilla or caramel essence            
4 cups (4 x 250 ml, or 500 gram) flour                                    
Fudge filling
¾ cup soft brown sugar  
70 gram butter
4 tablespoons (60 ml) milk
½ teaspoon (2.5 ml) vanilla or caramel essence  
Method
Biscuits
Melt the butter, sugars, golden syrup, salt, and baking soda together over low heat.  Do not let it boil.
Remove from heat, add the caramel or vanilla essence, and stir well.
Sift the flour, add the butter mixture to it, and mix to combine into soft dough.
Cool in the fridge for half an hour.
Roll into large balls, and put them through the meat grinder, using a zig-zag-patterned biscuit attachment.
Use a palette knife to cut the strings of dough into uniformly sized rectangles. You can also use a square or rectangular cookie cutter.
Pre-heat the oven to 180°C, and bake the biscuits for 10 minutes or until golden brown.
Fudge filling  
Place all the ingredients except the vanilla in a saucepan.
Boil uncovered for 8 minutes.
Add vanilla, remove from the stove, and beat with a wooden spoon until thick and slightly cooled.
Pair similar-shaped biscuits together, and sandwich each pair together with the warm fudge filling. .
Allow the filling to set.

Notes: 

If you use caramelised condensed milk as filling, do so shortly before serving, because condensed milk will soften the biscuits.