This post was most recently updated on March 2nd, 2020
This easy recipe is a favourite in our household. My girls (8&6) LOVE caramel, so salted caramel biscuits are, of course, often requested.
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These salted caramel biscuits are crunchy on the outside and chewy in the middle and oh so yummy. The girls can make them by themselves (with supervision), and my boy (2) loves to help.
Where did this Salted Caramel Cookie recipe come from?
My grandma was a fabulous baker, I have adapted many of her recipes. She used to make what she called ‘malt biscuits’ but they had no malt in them, but they did have sultanas or raisins.
When I was a kid I really disliked the burnt raisins on the bottom, and now I am a grown up so I have changed the recipe to suit me better! So here you go, salted caramel cookies or in my world – salted caramel biscuits.
Dear Mr 2 decided he needed to be chief stirrer today!
- 125 grams Butter, or 1 stick
- 2 Tablespoons Golden Syrup
- 1 Cup White Sugar
- 2 Cups White Flour
- 1 teaspoon Bicarbonate of Soda, (baking soda)
- 1 small teaspoon Table Salt
- 1 teaspoon Vanilla Essence
- Preheat the oven to 170C/340F.
- In a large pot melt the butter, syrup and sugar and bring to a boil.
- Take off of the heat and add all of the other ingredients.
- Mix well.
- Roll into golf ball sized balls and place on a lined tray. Flatten slightly with a fork.
- Bake for 10-15 minutes or until a nice caramel golden colour, don't over bake.
- Like most cookies - Best served warm with a glass of cold milk!
Due to the sugar content of these biscuits if you overcook them they can be quite hard - nothing dunking in a glass of milk or a cup of coffee wouldn't fix! But do err on the side of caution when setting your timer.
WARNING these are dangerously delicious and we may have almost totally eaten the whole batch within an hour of them being baked when I was getting photos for this post!Will store in a sealed tin for up to two weeks - but you will have to lock them up and hide the key.Will freeze in an airtight container for up to 6 months.