0:25

To Prep

0:15

To Cook

10

INGREDIENTS

EASY

DIFFICULTY

20

MAKES

5

AVG RATING

(2 Members)

Peanut caramel cream biscuits

Ingredients
    • Method
    • Related Recipes
    • Notes
    1. Step 1

      Preheat oven to 180°C. Line 2 baking trays with baking paper.

    2. Step 2

      Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined.

    3. Step 3

      Divide dough in half. Roll each piece of dough between 2 lightly floured sheets of baking paper until 6mm-thick.

    4. Step 4

      Using a 5cm fluted round biscuit cutter, cut 20 rounds from each piece of dough. Place on prepared lined baking trays, allowing room for spreading. Press any remaining dough together and repeat. Bake biscuits for 12 to 15 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool completely on trays.

    5. Step 5

      Meanwhile, place caramel lollies, peanut butter and cream in a saucepan over low heat. Cook, stirring constantly, for 3 to 4 minutes or until mixture is melted and smooth. Remove from heat. Allow to cool for 30 minutes or until slightly thickened.

    6. Step 6

      Spread 2 teaspoons of caramel cream onto flat side of 1 biscuit. Sandwich together with another biscuit. Repeat with remaining biscuits and caramel cream. Serve.

    Basic butter biscuit dough

    Basic butter biscuit dough

    If it's a hot day, chill dough for 30 minutes in the fridge at the end of step 1 before cutting into biscuit shapes. Dip cutter in flour, shaking off excess, to prevent dough sticking.

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