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.



  • 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



  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-paterned 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.


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