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