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Source: IOL

SALTED CARAMEL PEANUT BUTTER BISCUIT RECIPE

[Makes about 20]

INGREDIENTS:

125g butter

125ml smooth peanut butter

180ml light brown sugar

1 egg

5ml vanilla extract

375ml self-raising flour

salt flakes

385g tin of caramel condensed milk

METHOD:

Cream the butter, peanut butter and sugar until light and fluffy.

Add the egg and vanilla and mix well.

Add the flour and mix to form a stiff but not dry dough.

Roll out the dough on a lightly floured surface to 5mm thickness. Cut out with a 5cm fluted cutter and place the discs on a greased baking tray. Bake at 180°C for 10-15 minutes until light golden.

Remove and cool for 5 minutes before placing on a cooling rack.

Add a good pinch of the salt flakes to the caramel to achieve a pleasant salty-sweet taste. Sandwich two biscuits together with the salted caramel filling.

Note: These biscuits go soft on standing overnight, so they’re best served on the day they’re made.

Source: IOL

 

* The Angela Day cookery column is published in The Star, the Cape Argus, the Daily News and the Pretoria News.