Bonanza Salted Caramel Sandwich Biscuits:
Give this fabulous recipe from Rebecca a try...
For the biscuits:
– 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
- Preheat the oven to 170C fan. Grease and line baking sheets with baking parchment.
- In a large bowl, sieve together the flour, cocoa powder, baking powder and salt. Add the butter and mix to combine.
- Add the egg, agave nectar and vanilla extract into the mixture and beat.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Store in an airtight container.
More information on Rebecca's blog...