I made these cute little biscuits for my boyfriend for Valentine’s Day and they went down a treat! They’re really simple to make and you can buy ready-made salted caramel if you’re short of time. I used a round cutter and a cookie stamp but you could make then whatever shape you fancy.
Four about 8-10 sandwiched cookies , you need:
- 200g butter (at room temperature)
- 100g golden caster sugar
- 300g plain flour
- 2 tsp vanilla extract
- 3 tbsp caster sugar for sprinkling
For the salted caramel (makes a jar’s worth)
- 400g can of condensed milk or caramel
- 50g brown sugar
- 20g butter
- generous pinch of sea salt flakes
- Preheat your oven to 160°c.
- In a stand mixer (or using a handheld mixer), beat the butter and sugar together until pale and fluffy. Add the vanilla and the flour and beat on a medium speed until you have a dough that comes together.
- Flour a surface and roll out the dough so it’s about a centimetre thick. Cut your shapes and lay them on a baking tray lined with baking parchment. Gather together. re-roll, and cut shapes until you’ve used up all the dough.
- Bake in the oven for around 15-20 mins until they are lightly golden and slightly darker around the edges. As soon as they’re out, sprinkle caster sugar on the tops. Cool on a cooling rack.
- To make the salted caramel, put the condensed milk (or caramel) into a small pan with the butter and sugar and stir will. Warm on a low-medium heat, stirring regularly. Cook for 20 mins or so until the caramel has thickened and is smooth. If it splits and goes a bit strange, you might have had the heat up too high, but you can generally rescue it if you use a handheld blender to make it smooth – but be VERY CAREFUL if you do this and wait until it’s cooled a bit, as it will be very hot and you really don’t want hot caramel flung all over your kitchen.
- Leave the caramel to cool until it’s just warm. When the biscuits are cool, spread the caramel over one side and sandwich another biscuit on top. Leave on the rack so that the caramel can set.
- These look lovely wrapped up in a little cellophane bag and given as a gift, or you can just store them in an air tight container and scoff them yourself.
PS – you can pour the rest of the salted caramel into a clean, sterilised jar and keep it in the fridge – it will be fine for a month or so. :) It’s particularly tasty served in ice cream or whipped into frosting! :)