Recipe for lovely caramel biscuits with a fudge filling
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-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.
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.
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This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.