Bonanza Salted Caramel Biscuits

Bonanza Salted Caramel Sandwich Biscuits:

Give this fabulous recipe from Rebecca a try...

For the biscuits:

Ingredients:

– 1 1/2 Cups Plain Flour

– 2/3 Cup Cocoa Powder

– 1/2 tsp Salt

– 1/2 tsp Baking Powder

– 1/2 Cup Butter

– 1 Cup Caster Sugar

– 1 Egg

– 1 tsp Vanilla Extract

– 2 tbsp The Groovy Food Company Agave Chocolate Sauce

For the peanut butter salted caramel:

– 1 can Condensed Milk

– 3 tbsp Bonanza Smooth Peanut Butter

– 1 tsp Salt

Method:

1. Preheat the oven to 170C fan. Grease and line baking sheets with baking parchment.
2. In a large bowl, sieve together the flour, cocoa powder, baking powder and salt. Add the butter and mix to combine.
3. Add the egg, agave nectar and vanilla extract into the mixture and beat.
4. A dough should begin to form, but if your mixture looks a little too dry and crumbly, you can add a splash of milk to bring it together.
5. Wrap the dough in some cling film and pop it in the fridge to chill for 30 minutes. This allows the biscuits to hold their shape when baking.
6. Once the dough has finished chilling, roll it out on a lightly floured surface to roughly 1/4-inch thick and cut out shapes using a cookie cutter. Use a 1-inch cookie cutter to remove the centres from every other biscuit.
7. Bake for 9-11 minutes or until slightly firm. Cool for a few minutes on the baking trays before transferring to a wire rack to cool completely.
8. Whilst the biscuits are cooling, you can begin to make the peanut butter salted caramel. In a small saucepan over a medium heat, melt together the condensed milk and peanut butter. The caramel will start to thicken but keep beating it until a soft ball is formed. Allow to cool slightly.
9. Once the caramel has reached the consistency you require and has cooled slightly, spoon into a piping bag. Squeeze the caramel onto the biscuits that you left whole, and spread it out using the back of a spoon until you have an even layer. Place the cut-out biscuit on top, and press down gently to sandwich. 
10. Store in an airtight container.

More information on Rebecca's blog...