Total Time
Prep 20 mins
Cook 20 mins

Yumm. A Donna Hay recipe.


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


Most Helpful

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.

SherS September 17, 2008

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!

najwa June 24, 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:)

eatrealfood May 09, 2005

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