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    You are in: Home / Recipes / Caramel-filled biscuits Recipe
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    Caramel-filled biscuits

    Caramel-filled biscuits. Photo by najwa

    1/3 Photos of Caramel-filled biscuits

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Kate in Katoomba's Note:

    Yumm. A Donna Hay recipe.

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    Units: US | Metric

    caramel filling


    1. 1
      Place the butter, icing sugar, flour, cornflour and egg in a food processor and process until a smooth dough forms.
    2. 2
      Roll tablespoons of the mixture into balls and-place on lined baking trays.
    3. 3
      Flatten the dough slightly and place the trays in the refrigerator for 10 minutes or until firm.
    4. 4
      Bake the biscuits in a preheated oven, 180C until lightly golden.
    5. 5
      Cool on racks.
    6. 6
      To make the filling, combine the condensed milk, butter and golden syrup in a heatproof bowl.
    7. 7
      Place over a pan of boiling water and stir occasionally for 10-15 minutes until the caramel is thick.
    8. 8
      Cool the caramel for 10 minutes, then spoon onto the flat side of half of the biscuits.
    9. 9
      Top with the remaining biscuits and allow to cool and become firm.

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    Ratings & Reviews:

    • on September 18, 2008


      Based on the other reviews, I made a double batch of the dough, and just one batch of the caramel filling. I had 38 double cookies, and had enough filling for 35 of them. The last 3 I just used some jam. They are wonderful, and the filling is just great! Being I am in the US, golden syrup is difficult to find. I substituted pancake syrup and it worked just fine. I even really liked the addition of the slight maple flavor. I decided the cookies didnt have enough sweetness for me, so I sieved a small amount of powdered sugar over the finished cookies. Next time I will add 1/2 cup additional powdered sugar to the dough. I think that will be just perfect. An excellent cookie, and will be a great addition to my Christmas cookie trays.

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    • on June 24, 2005


      An excellent recipe! As the other reviewer said, it is a shortbread type biscuit. I filled some of them with jam. Everyone loved them, thanks!

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    • on May 09, 2005


      where have these biscuits been all my life?! they are beyond amazing and far and away the best i have tasted since i have been in the US where i have had to contend with the soft chewy texture of "cookies" that are so popular here, and that i don't like at all. this is just the kind of biscuits i used to have in SA and love so much. as if they are not stellar enough by themselves, the caramel filling catapults it into a whole new dimension. i don't think i can be effusive enough in my praise, i am just so thrilled to have found this recipe. it's great as is, though i think i should mention that for me, i halved the filling and still had some left over - even while sandwiching them generously. so one might want to adjust accordingly. btw, in the ingredient list, the unit of butter is not specified, so i assumed it to be 60grams, since the rest of the recipe was in metric. i think i'll leave this review now and go back to munching these wonderful goodies over some coffee:)

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    Read All Reviews (4)


    Nutritional Facts for Caramel-filled biscuits

    Serving Size: 1 (46 g)

    Servings Per Recipe: 25

    Amount Per Serving
    % Daily Value
    Calories 193.3
    Calories from Fat 89
    Total Fat 9.9 g
    Saturated Fat 6.0 g
    Cholesterol 34.2 mg
    Sodium 95.7 mg
    Total Carbohydrate 24.1 g
    Dietary Fiber 0.5 g
    Sugars 13.9 g
    Protein 2.7 g

    The following items or measurements are not included:


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