Marry Me Caramel Biscuits

. November, 2015
Photography by Lottie Hedley.
Marry Me Caramel Biscuits

Edited by Helen Greenwood and Melissa Leong, The Great Australian Cookbook is filled with an array home-style recipes from over 100 of Australia's top cooks, chefs, bakers and local heroes. These delightful caramel biscuits are promised to be so delicious "you'll want to marry them".


250 grams butter, cold
1 cup rice flour
1½ cups plain flour
1 cup icing sugar
1 egg
60 grams butter
1 x 395 gram can of sweetened condensed milk
2 tablespoons golden syrup


Pre-heat the oven to 180°C. Line several baking trays with non-stick baking paper.

The best way to make this shortbread is in a food processor. Cut the butter into the flours and icing sugar and mix well in a food processor until completely combined and crumbly. Then add the egg and pulse until it forms a firm ball.

Wrap in plastic wrap and chill in the fridge for 30 minutes, then roll out to approximately ½ cm thick and use a small round circle cutter to cut out circles. Bake on trays for approximately 15 minutes, or until golden. Transfer to wire racks to cool. 

If you don’t have a food processor, rub the butter into the flours and sugar with your fingers until combined and crumbly. Make a well in the centre of the mix and add the egg. Keep mixing until smooth and amalgamated and you can form it into a firm ball. Wrap in plastic wrap and proceed as above.

To make the caramel, melt the butter with the condensed milk and golden syrup in a wide, heavy-based saucepan, stirring until golden and bubbling. Keep it at boiling point for at least 5 minutes, stirring continuously, until it thickens and sizzles off the side of the saucepan. Cool slightly, enough to spoon it into a piping bag.

Pipe a dollop of caramel onto the underside of a shortbread round, then press another round on top, creating a sandwich. The caramel will firm as it cools. Makes 20.