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.
- 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
- ¾ cup soft brown sugar
- 70 gram butter
- 4 tablespoons (60 ml) milk
- ½ teaspoon (2.5 ml) vanilla or caramel essence
- 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 20 minutes.
- Roll into large balls, and put them through the meat grinder, using a zig-zag-paterned 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.
- 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.
If you use caramelised condensed milk as filling, do so shortly before serving, because condensed milk will soften the biscuits.