So I mentioned yesterday that we were making some biscuits, and I decided I might as well share the recipe with you because they’re pretty yummy 🙂 We used a recipe from BBC Food, but ended up changing a few things, particularly one step as the instructions seemed to call for a pan on the hob that didn’t exist! All in all, it took us around an hour and half for these from start to finish, which includes chilling the dough in the fridge for a while, squeezed in amongst some homemade chutneys that Ben got for his birthday from a colleague, some of the new Tesco Finest range’s cheese and several cans of beer – so now you know what’s in our fridge, and it’s quite a random selection!
We also have a whole shelf dedicated to all sorts of jars – we seem to accidentally have collected a lot of random things, particularly since Tesco brought out a range of ‘interesting’ stuff which includes all sorts of things from around the world. My latest buy from that has been a Mexican mole sauce which was sooo yummy in a random enchilada/quesadilla (enchadilla?!) I made 😀
Right, and after those rambles, I will get on with the recipe!
Salted Caramel Crunchy Peanut Biscuits
These crunchy sandwich style biscuits are perfect for those who love their sweets with a twist of salt. Enjoy as an afternoon treat with a cup of tea.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Servings: 12 biscuits
For the crunchy peanuts
- 50 g caster sugar
- 1 tbsp water
- 2 tbsp salted peanuts
For the shortbread biscuits
- 250 g unsalted butter
- 250 g caster sugar
- 2 tbsp crunchy peanut butter
- 375 g plain flour
For the caramel filling
- 300 g tin of dulce de leche or caramel (we used Carnation)
- 1/2 tsp sea salt flakes
- 1 tbsp salted peanuts chopped
- 75 g dark chocolate melted
Grease a non-stick baking tray and pour the salted peanuts into it - make sure they're all fairly close together.
Put the sugar and water into a saucepan and heat gently until bubbling and a light brown 'caramel' colour. Do not stir it! Pour the caramel over the peanuts evenly, then set aside to cool.
Mix together the butter and sugar until creamed, then add the peanut butter and stir in. We used a food mixer for this, but you can do it by hand.
Add the flour to the mixture and stir it in. Bring it together as a dough, then wrap in cling film and leave to chill in the fridge for 15 minutes.
Roll out the dough on a floured surface until about 0.5cm thick. Use a biscuit cutter to cut out 24 circles (or whatever shape you had...we might have cut out our extra dough into Mickey heads!). Place these onto a greased and lined baking tray, then chill in the fridge for a further 15 minutes. While they chill, preheat the oven to 170C/325F/Gas 4.
Bake the biscuits in the oven for 15 minutes, or until golden brown. Some of ours needed an extra 2 or 3 minutes, so keep an eye on them. Once baked, set aside and leave to cool on a wire rack.
Spread the caramel onto the back of each biscuit, sprinkle with a tiny pinch of sea salt flakes and chopped salted peanuts, then squidge together.
Finally, break up the crunchy caramel peanuts you made earlier into small pieces. Place a couple of pieces on to each biscuits, then drizzle melted chocolate over the top. (I recommend doing this over a sink or board, it's kind of messy!). And enjoy!