Source: IOL


[Makes about 20]


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


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.