Caramel-filled biscuits

READY IN: 40mins
Recipe by Kate in Katoomba

Yumm. A Donna Hay recipe.

Top Review by SherS

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.

Ingredients Nutrition


  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.

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