Prue Leith’s Chocolate Caramel Biscuits

A delightful recipe for chocolate caramel biscuits, combining the richness of dark, white, and caramel chocolates with a buttery biscuit base and homemade caramel.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 180°C/160°C fan/350°F/Gas 4.

Step 2

In the bowl of a stand mixer fitted with a beater, beat the butter, caster sugar, and light soft brown sugar together until light and creamy. Add the golden syrup and mix together.

Step 3

Tip the plain flour, wholemeal flour, jumbo oats, and bicarbonate of soda into a large bowl and whisk together with a balloon whisk until evenly distributed.

Step 4

Add the flour and oat mixture to the butter and mix on low speed to form a dough.

Step 5

Turn the dough out onto a lightly floured surface and roll out to a rectangle measuring 35cm x 25cm. Using a 7cm cutter, stamp out 12 rounds. Place on a lined baking sheet, evenly spaced apart.

Step 6

Bake for 12–15 minutes until golden, then remove from the oven and if the biscuits have spread, manipulate them while still warm to 7cm rounds. Leave to crisp up on the baking trays for 5 mins, then transfer to a wire rack to cool completely.

Step 7

For the caramel, tip the caster sugar into a pan and heat over a low heat until the sugar begins to melt, shaking the pan occasionally (do not stir). Bring to the boil, then cook to a dark amber caramel. Meanwhile, warm the cream in a small pan.

Step 8

Carefully remove the pan from the heat and stir in the warm (not boiling) cream. Return the pan to the heat and boil to 120°C/248°F. Remove from the heat and carefully stir in the butter until emulsified.

Step 9

Spoon ½ tablespoon of the caramel into each of the silicon moulds and place a biscuit (base side down) on top of the caramel. Press down gently and repeat with the remaining biscuits. Leave to cool for 10 minutes, then freeze until firm.

Step 10

For the chocolate coating, melt the dark, white, and caramel chocolate until smooth. Place the white chocolate in a piping bag and one third of the dark chocolate in another. Snip the tips off the piping bags to a fine writing point.

Step 11

Using the remaining dark chocolate, coat 6 of the biscuits, then pipe 5 lines of white chocolate across each biscuit evenly spaced apart. Using a cocktail stick, feather the white chocolate.

Step 12

Use the caramel chocolate to coat the remaining 6 biscuits, then pipe 5 lines of dark chocolate across each biscuit, evenly spaced apart. Using a cocktail stick, feather the dark chocolate.

Step 13

Leave to set, then serve.