These biscuits are perfect for school lunchboxes, afternoon tea or just for a treat with a lovely cup of tea or coffee.
250g softened butter
1 teaspoon vanilla
1/2 cup caster sugar
2 and a half cups Self Raising Flour
1 heaped tablespoon of salted caramel powder
Jam or choc drops to fill centre of biscuits
Preheat oven to 180 degrees. Line 2 baking trays with baking paper.
Cream butter, sugar and vanilla until creamy. Best in eggs one at a time. Sift flour and salted caramel powder into the mix and mix well.
Roll dough into balls approx 3 cm in diameter. Place on baking tray and make an indent with your thumb. Fill with jam, Chocolate drops or Nutella.
Bake for 15 minutes.
Cool on a wire rack.
Would love you to leave some feedback if you have tried to make these.
Please note – I have reduced the sugar quantity. Less sugar the better, for this quantity approximately 1 cup is standard. Add as much or as little as you like. Coconut sugar could work well if you grind it up fine.