Salted Caramel Bourbon Biscuits
FOOD + DRINK
TAKING THE BISCUIT
Salted Caramel Bourbon Biscuits
Recipe by: Tesco, realfood. tesco. com
Makes: 25 biscuits Prep time: 1 hour, plus freezing and chilling
Ingredients:
• 100g golden caster sugar
• 100g salted butter, softened
• 1 large egg
• 1 tsp caramel flavour
• 250g plain flour
• 25g cocoa powder
For the buttercream:
• 90g salted butter, softened
• 180g golden icing sugar
• ½ tsp caramel flavour
Method:
1. First make the biscuit dough. Cream together the sugar and butter. Stir in the egg and caramel flavour. Stir in the flour, cocoa powder and ⅛ tsp salt. Tip onto a lightly floured surface and knead for 1 minute. Shape into a puck, wrap in clingfilm and freeze for 20 minutes.
2. Roll out between two sheets of baking paper to 3mm thick. Trim to a 30cm x 30cm square. Use a ruler and a sharp knife to cut out 50 rectangles( make 9 vertical cuts 2.7cm apart and 4 horizontal cuts 6cm apart), then place on to two lined baking sheets. Use the blunt end of a wooden skewer to add dots to half the rectangles. Chill for 30 minutes.
3. Meanwhile, preheat the oven to 180 ° C / 160 ° C( fan). Now make the buttercream filling. Whisk the butter, icing sugar, caramel flavour and a large pinch of salt together to form a smooth buttercream, then set aside.
4. Bake the biscuits for 12-14 minutes until puffed up( they’ ll harden on cooling). Transfer to a wire rack.
5. When cool, pipe or spread the buttercream over the undotted biscuits, then put the dotted biscuits on top. Sprinkle with a little extra salt to serve.
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