Salted Caramel Biscuits

Cook time 1 hour
Servings 20 biscuits


200g butter, brought to room temperature

80g Rapadura or coconut sugar

2 tsp vanilla bean paste

Zest of ½ lemon

250g plain flour

Pinch of salt

400g white chocolate

Salted caramel flavouring, few drops

Yellow food colouring, few drops

Salted Caramel Biscuits


Cream the butter and sugar with a food processor or using a wooden spoon until pale and thick, then add the salt, vanilla and lemon, and mix again. Add the flour and mix in until just combined and then use your hands to incorporate without overworking.

Once it just comes together, place on a board and form a log. Wrap in cling film then chill for one hour. This cookie dough can be made up to three days ahead of time or frozen for up to a month before baking.

Preheat the oven to 160C and line a tray with baking paper.

Cut the cookies into 1cm rounds and arrange on the lined baking tray. Leave a 3 cm gap between each cookie as they will spread a little. Bake for 20-25 minutes until lightly browned.

Cool on a rack.

Melt the white chocolate in a bowl over a saucepan with simmering water. Remove from the heat and add a few drops of salted caramel and yellow colouring and stir through the chocolate. Add more flavouring or colouring if desired.

Using a small spatula spread the salted caramel chocolate over the top of each cookie, then decorate with sprinkles.