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Brown sugar and cardamom biscuits
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Prep Time:
35 minutes
Cook Time:
36 minutes
Total Time:
71 minutes
Irresistible spicy biscuits filled with decadent caramel.
Ingredients:
  • 65g (1/2 cup) slivered almonds
  • 125g butter, at room temperature, cubed
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 2.20 gm vanilla essence
  • 115g (3/4 cup) self-raising flour
  • 100g (2/3 cup) plain flour
  • 2 tsp ground cardamom
  • 10.40 gm milk
  • Icing sugar, to dust
  • 125g butter, cubed
  • 200g (1 cup, firmly packed) dark brown sugar
  • 60mls(1/4 cup) thin cream
  • 26.80 gm golden syrup
Instructions:
  • In a small saucepan over medium heat, melt butter. Stir in sugar, cream, and golden syrup. Bring to a boil over high heat, then simmer uncovered for 5 minutes until thickened. Remove from heat and transfer to a small bowl to cool.
  • Preheat your oven to 160°C and line 2 baking trays with non-stick baking paper. Spread almonds on one tray and bake for 4 minutes until lightly golden. Let them cool. In a medium mixing bowl, use electric beaters to blend the butter, sugar, and vanilla essence until light and fluffy, scraping down the sides occasionally.
  • Sift the self-raising flour, plain flour, and cardamom over the butter mixture and mix with a wooden spoon until combined. Add toasted almonds and milk, mix thoroughly. Turn the dough onto a floured surface, shape into a disc, and roll out 2/3 of the dough to 5mm thickness. Cut into shapes using a 5cm cutter and place on lined baking trays 3cm apart.
  • Bake in the top half of a preheated oven for 16 minutes, ensuring to swap the trays halfway through until golden. Let cool for 2 minutes, then use a metal spatula to transfer the biscuits to a wire rack to cool completely. Repeat with the remaining dough.
  • Sandwich 2 biscuits with a generous teaspoon of caramel filling and repeat with the rest. Lightly dust with icing sugar before serving.

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