Salted caramel bourbon biscuits recipe

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 min. Shape into a puck, wrap in clingfilm and freeze for 20 mins.
2. 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.
3. 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.
4. Bake the biscuits for 12-14 mins 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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• 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.