Salted caramel bourbon biscuits recipe
Created by The Tesco Recipes team
One of our all-time favourite biscuits just got better, with a double whammy of salted caramel in the sandwich and buttercream filling. Bake a batch for teatime, Mother's Day or any occasion. One thing's for sure, once you've tried homemade, there's no going back!
See method- Makes 25
- Takes 1 hr plus freezing and chilling
- 145 calories / serving
- Freezable
- Vegetarian
Ingredients
- 100g golden caster sugar
- 100g softened salted butter
- 1 large egg
- 1 tsp caramel flavour
- 250g plain flour
- 25g cocoa powder
For the buttercream
- 90g softened salted butter
- 180g golden icing sugar
- ½ tsp caramel flavour
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Shop ingredientsEach serving contains
- Energy
- 610kJ 145.0kcal
- Fat
- 7g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 11g
of the Reference intake
Carbohydrate 18.9gProtein 1.7gFibre 0.7g
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Method
- 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 min. Shape into a puck, wrap in clingfilm and freeze for 20 mins.
- Roll out between two sheets of baking paper to 3mm thick. Trim to a 30 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); put on 2 lined baking sheets. Use the blunt end of a wooden skewer to add dots to half the rectangles. Chill for 30 mins.
- Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C. Now make the buttercream filling: Whisk the butter, icing sugar, caramel flavour and a large pinch of salt together to form a smooth buttercream; set aside.
- Bake the biscuits for 12-14 mins until puffed up (they’ll harden on cooling). Transfer to a wire rack.
- 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.
- See more Biscuit recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
