Caramel Biscuits

Rich and buttery goodness envelops these biscuits, turning them into a heavenly treat for your taste buds. Each delectable bite presents a flawless harmony of delicious caramel intertwined with a gratifying crunch, rendering them a delightful companion to your morning coffee or afternoon tea. This simple yet exquisite snack is truly at its best, requiring only 30 minutes of your time to craft its perfection.

Baking Tips:

• Coconut: The coconut is completely optional, if you don’t like coconut, you can just skip this step completely.

• Golden Syrup: If you don’t own golden syrup, you can easily substitute this with either honey or maple syrup, they both offer a rich and flavourful alternative.

• Don’t overmix: Over mixing this batter can result in tough biscuits, so just mix the batter until it is just combined.

• Evenly space: I highly recommend evenly spacing these cookies on your baking tray as they do spread once baked.

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Caramel Biscuits

Yield: 20 Cookies

Author: Chloe Sims

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Perfect balance of delicious caramel with a satisfying crunch.

Ingredients

Caramel Biscuits

• 115g Unsalted Butter (Softened)
• 110g Brown Sugar
• 125g Self Raising Flour
• 2 Tbsp Golden Syrup
• 25g Shredded Coconut (Optional)

Instructions

Caramel Biscuits

1. Preheat the oven to 170°C and line two baking trays with parchment paper.
2. In a large mixing bowl, beat the butter and sugar together with a handheld electrical beater until combined and creamy.
3. Add the flour and mix slightly with a spatula (Helps avoid a flour explosion from electrical beater).
4. Add golden syrup and coconut (Optional), mix slightly again with spatula then beat using electrical beater until a dough forms.
5. Roll balls out to your desired size and place them on the trays (Allow room for spreading), gently pat the balls down using either your hands or a fork.
6. Bake for 15 minutes or until golden.
7. Allow them to cool completely to help firm up and enjoy!

Notes

Coconut: The coconut is completely optional, if you don’t like coconut, you can just skip this step completely.

Golden Syrup: If you don’t own golden syrup, you can easily substitute this with either honey or maple syrup, they both offer a rich and flavourful alternative.

Don’t overmix: Over mixing this batter can result in tough biscuits, so just mix the batter until it is just combined.

Evenly space: I highly recommend evenly spacing these cookies on your baking tray as they do spread once baked.

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