Description
Craving the perfect treat? Master the salted caramel biscuits recipe with our 5 secrets to ensure a deliciously sweet and buttery bake! Discover more now!
Ingredients
For the Shortbread Biscuits:
- 250g (2 cups) all-purpose flour
- 175g (¾ cup) unsalted butter, cold and cubed
- 75g (⅓ cup) granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
For the Salted Caramel:
- 200g (1 cup) granulated sugar
- 60ml (¼ cup) water
- 120ml (½ cup) heavy cream, room temperature
- 60g (¼ cup) unsalted butter
- 1–2 teaspoons flaky sea salt (like Maldon)
Instructions
Whisk the flour and salt together in a large bowl until evenly combined. Using your fingertips (or a food processor if you’re short on time), rub the cold cubed butter into the flour mixture until it resembles breadcrumbs. This cold-butter technique is my first secret to perfect biscuits – it creates that melt-in-your-mouth texture we’re after!
Add the sugar and mix to combine. Make a well in the center and add the egg yolk and vanilla extract. Mix everything together until it just comes together as a dough. Be careful not to overwork it – that’s secret number two! Overworking develops gluten, which makes for tough rather than tender biscuits.
Form the dough into a disc, wrap it tightly in plastic wrap, and chill for at least 30 minutes. This resting period allows the gluten to relax and the butter to firm up again, ensuring your biscuits hold their shape during baking – that’s secret number three!
While the dough chills, line two baking sheets with parchment paper and preheat your oven to 350°F (180°C).
On a lightly floured surface, roll out the chilled dough to about ¼ inch (6mm) thickness. Using a 2-inch (5cm) round cookie cutter, cut out as many biscuits as possible. Re-roll the scraps once to cut more biscuits.
Transfer the cut biscuits to your prepared baking sheets, leaving about 1 inch between them. If the dough becomes too soft at any point, pop it back in the refrigerator for a few minutes – secret number four is keeping that butter cold until baking!
Bake in a preheated oven for 12–15 minutes, until the biscuit edges are lightly golden. Don’t overbake! They should remain quite pale. Transfer to a wire rack to cool completely before adding the caramel.
In a medium-sized, heavy-bottomed saucepan, combine the sugar and water. Heat over medium heat without stirring (you can swirl the pan gently if needed) until the sugar dissolves and the mixture turns an amber color. This usually takes about 8-10 minutes.
Remove from heat and carefully add the room temperature cream – stand back as the mixture will bubble vigorously! When the bubbling stops, stir in the butter until the mixture is completely smooth. Add 1 teaspoon of sea salt and stir to combine. Allow the caramel to cool slightly until it thickens but is still pourable.
Once the biscuits are completely cool, spoon about a teaspoon of salted caramel onto the center of each biscuit. Allow the caramel to set slightly, then sprinkle with additional sea salt flakes.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 2 biscuits
- Calories: 285
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