Caramel melting moments

A caramel twist on the beloved Australian classic melt-in-your-mouth biscuits.

  • 25 mins preparation
  • 25 mins cooking
  • Makes 24 Item
  • Print


Caramel melting moments
  • 180 gram butter, at room temperature, plus 110 g extra
  • 1/2 cup icing sugar, plus 2 cups extra
  • 1/2 cup custard powder
  • 1 1/4 cup plain flour
  • 1 teaspoon baking powder
  • 1/4 cup walnut halves, coarsely chopped, plus 12 halves extra
  • 1/2 cup firmly packed brown sugar
  • 1 tablespoon milk, plus 2 teaspoons extra


Caramel melting moments
  • 1
    Preheat oven to 180°C/160°C fan forced. Line two baking trays with baking paper.
  • 2
    Using an electric mixer, beat butter, icing sugar and custard powder in a large bowl until light and creamy. Sift flour and baking powder over butter mixture, mix well. Add walnuts mix well.
  • 3
    Roll tablespoons of mixture into 48 balls. Place on prepared trays, about 2cm apart. Flatten slightly until 4.5cm in diameter. Top half the biscuits with extra walnuts.
  • 4
    Bake for 15 minutes or until golden brown. Remove from oven. Cool on trays (biscuits will firm).
  • 5
    Combine brown sugar, 50g of the extra butter and the milk in a small saucepan over low heat. Cook and stir for 2 minutes or until melted and combined.
  • 6
    Increase heat to moderate, simmer, stirring occasionally, for 5 minutes or until thickened slightly. Remove from heat. Cool.
  • 7
    Using an electric mixer, beat remaining extra butter and extra milk in a bowl until combined. Add extra icing sugar and cooled caramel mixture; beat until light and fluffy.
  • 8
    Transfer to a piping bag fitted with a l cm star nozzle. Pipe icing onto biscuits with out walnuts. Sandwich with remaining walnut-topped biscuits. Serve.

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