Go Back

Caramel Biscuits

A 'quick one pot' perfect caramel biscuit
5 from 2 votes
Prep Time 10 minutes
Cook Time 12 minutes
Servings 24 biscuits

Equipment

  • 1 Pot
  • 1 Dough whisk (or wooden spoon)
  • Measuring spoons
  • Measuring cups
  • kitchen scales
  • Baking trays (line with reusable liners or compostable baking paper)

Ingredients
  

  • 110 grams butter
  • ½ cup sugar (100 grams)
  • 1 tbsp maltexo or golden syrup
  • 1 tbsp milk
  • 1 tsp baking soda
  • cups standard flour (225 grams)
  • ½-1 tsp salt (you choose how much you prefer)
  • 2 tsp vanilla (optional)

Instructions
 

  • Preheat your oven to 160° and line your baking trays.
  • Place the butter, sugar, maltexo (or golden syrup) and milk into a pot and melt over a low heat.
  • Take off the heat once all the ingredients have combined.
  • Add the baking soda and stir with the dough whisk or wooden spoon until it fluffs up and become pale in colour.
  • Fold through the flour, salt and vanilla.
  • Allow to cool on your bench top for 5-10 minutes until the mixture firms up. You will know when you roll your first ball of dough by the way it holds it shape.
  • Use teaspoon amount of mixture to roll into balls. Place on your lined baking trays. There is no need to press down.
  • Place in the oven and cook for 10-12 minutes.
  • They will be golden and form to touch. Allow them to rest on the trays for 5 minutes before transferring them to a cooling rack. Once cool store in an airtight container.