These caramel shortbread biscuits are great to make any time of the year however they do remind us of Christmas and we try and make them every year.  We have our cousin Jac to thank for this recipe! If you don’t want to make your own caramel, then ensure you buy an additive-free one from the supermarket.

They freeze well unfilled, and once filled with caramel, they’ll last a few days stored in an airtight container.

 

February 20, 2018
  • 2h 25m
  • 10m
  • 2h 35m
  • Approx 18 (depends on your shapes)

Ingredients

Caramel

  • 395 g tin condensed milk

Biscuit

  • 250 g butter
  • 120 g icing sugar
  • 1 tsp. vanilla extract
  • 100 g almond meal
  • 300 g plain flour

Instructions

Thermal Cooking Method

  1. Line two flat baking trays with some baking paper and pre-heat the oven to 160֯C.
  2. Make the caramel first by peeling the label off the tin and place in a large pot of cold water, bring to the boil then reduce heat to a simmer for two hours (ensure that the tin is covered with water the entire time).
  3. IMPORTANT - allow water and tin to cool down before tipping out the water or opening the can. Whilst the caramel is cooking, continue on by making the biscuits.
  4. Place butter (soft), icing sugar, and vanilla into the mixing jug and mix until pale in colour - approx. 30 seconds/speed 4. Scrape and repeat a few times if needed.
  5. Add almond meal and flour half at a time, beating 5 seconds/speed 4 between additions.
  6. Once all added mix 30 seconds/speed 4 or with a spatula by hand. This mixture should be quite sticky.
  7. Sprinkle a large piece of baking paper with a little plain flour. Tip out the dough and sprinkle a little more flour on top of the dough. Cover with baking paper and roll between the two sheets until approx. 3mm thin. Cut out the shapes and carefully place them onto the lined baking trays. Repeat this step until all the dough is used.
  8. Bake for 10 minutes, or until golden in colour. Leave to cool on the trays for a few minutes. Then allow to cool completely on a wire rack.
  9. Once cool join together with cooled down caramel and (optional) dust the top with icing sugar.

Traditional Cooking Method

  1. Line two flat baking trays with some baking paper and pre-heat the oven to 160֯C.
  2. Make the caramel first by peeling the label off the tin and place in a large pot of cold water, bring to the boil then reduce heat to a simmer for two hours (ensure that the tin is covered with water the entire time).
  3. IMPORTANT - allow water and tin to cool down before tipping out the water or opening the can. Whilst the caramel is cooking, continue on by making the biscuits.
  4. Using electric beaters beat butter (soft), icing sugar, and vanilla together until pale in colour.
  5. Add almond meal and plain flour mixing together using a wooden spoon until well combined.
  6. Sprinkle a large piece of baking paper with a little plain flour. Tip out the dough and sprinkle a little more flour on top of the dough. Cover with baking paper and roll between the two sheets until approx. 3mm thin. Cut out the shapes and carefully place them onto the lined baking trays. Repeat this step until all the dough is used.
  7. Bake for 10 minutes, or until golden in colour. Leave to cool on the trays for a few minutes. Then allow to cool completely on a wire rack.
  8. Once cool join together with cooled down caramel and (optional) dust the top with icing sugar.
  • 18 Approx (Depending on size and shapes