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How to make Brown sugar and cardamom biscuits

Yield = 24
Prep time: 0:35
Cook time: 0:36
Total time: 1:11

Ingredients

  • 65g (1/2 cup) slivered almonds
  • 125g butter, at room temperature, cubed
  • 100g (1/2 cup, firmly packed) dark brown sugar
  • 1/2 teaspoon vanilla essence
  • 115g (3/4 cup) self-raising flour
  • 100g (2/3 cup) plain flour
  • 2 teaspoons ground cardamom
  • 2 teaspoons milk
  • Icing sugar, to dust

caramel filling

  • 125g butter, cubed
  • 200g (1 cup, firmly packed) dark brown sugar
  • 60mls(1/4 cup) thin cream
  • 1 tablespoon golden syrup

Method

  • Step 1 To make the caramel filling, melt the butter in a small saucepan over medium heat. Stir in the sugar, cream and golden syrup. Increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until the mixture thickens. Remove from the heat and pour into a small bowl. Set aside to cool.
  • Step 2 Meanwhile, preheat oven to 160°C. Line 2 baking trays with non-stick baking paper. Spread the almonds over 1 tray and cook in preheated oven for 4 minutes or until light golden. Cool. Use electric beaters to beat the butter, sugar and vanilla essence in a medium mixing bowl, scraping down the side of the bowl occasionally, until light and fluffy.
  • Step 3 Sift the self-raising flour, plain flour and cardamom together over the butter mixture and use a wooden spoon to mix until combined. Add the toasted almonds and milk, and mix well. Turn the dough onto a lightly floured surface and shape into a disc. Roll 2/3 of the dough out until 5mm thick. Use a 5cm fluted or plain cutter to cut the dough into shapes. Place the biscuit shapes about 3cm apart on the lined baking trays.
  • Step 4 Bake in the top half of preheated oven for 16 minutes, swapping the trays halfway through cooking, or until golden. Set aside to cool for 2 minutes, then use a metal spatula to transfer the biscuits to a wire rack to cool completely. Repeat with the remaining dough.
  • Step 5 Sandwich 2 biscuits together with 1 teaspoonful of the caramel filling. Repeat with the remaining biscuits and filling. Dust with icing sugar to serve.