Easy Salted Caramel Biscuits {Cut Out Letter Biscuits}
These salted caramel biscuits are delicious, easy to make, buttery and crispy. This type of biscuit dough is perfect for cut out biscuits because it holds it’s shape well (as long as it’s chilled first and baked in a pre-heated oven). I’ve made this recipe countless times, with and without my kids, and it’s completely foolproof.
This biscuit recipe makes a ton of biscuit dough, but the biscuit dough freezes really well so it’s worth splitting the batch into four then wrapping and freezing some for another day. I love to decorated these salted caramel biscuits simply with a little edible glitter or icing sugar, but you could ice them if you like with glacé icing.
Baking cut out biscuits is a great activity for kids on a rainy day. I’ve collected a mountain of biscuit cutters over the years including a set of letter cutters (which I got quite cheap at The Range recently). The boys really enjoy making their names in biscuits. These biscuits bake in minutes and are best eaten fresh.
Easy Salted Caramel Biscuits {Cut Out Letter Biscuits}
Makes: 60-100 biscuits (depending on cutter size)
Hands on time: 5-10 minutes
Cooking time: 8-12 minutes
INGREDIENTS:
250g unsalted butter at room temperature
150g soft brown sugar
150g caster sugar
3 tsp salted caramel flavouring
3 medium eggs, lightly whisked
1 tsp baking powder
600g plain flour (plus extra for dusting)
Edible glitter, icing sugar or glacé icing to decorate
METHOD:
Put the butter and sugars in a large bowl and cream together until they are pale, light and fluffy. An electric hand whisk is best for this job, but you can use a wooden spoon. Add the eggs and salted caramel and whisk again until well combined.
Sieve the flour and baking powder into the mixture and mix gently until the flour is just incorporated. You could add a tiny bit more flour if you think the dough is too wet, but be careful not to make the dough too dry or your biscuits will be tough.
Split the dough into four portions, wrap each one and put in the fridge to chill for at least one hour.
When you’re ready to make your biscuits 180 C/160 Fan/Gas mark 4 and line 2 or 3 baking sheets with baking paper.
Roll out the biscuit dough gently, one portion at a time (leaving the other portions in the fridge) on a lightly floured surface until it’s 5mm thick. Cut out your biscuits and arrange on the baking sheets. For super-clean cuts, dip the cutter into flour in between each biscuit.
If you really want your biscuits to keep their shape perfectly, chill them in the fridge, on the baking sheets, for 15 minutes before putting them in the oven.
Bake for 8-12 minutes until the edges are golden - keep a close eye on them because biscuits catch very easily. Allow to cool on the tray for a few minutes before transferring to a rack to cool completely. Decorated with some edible glitter, icing sugar, or some glacé icing if you wish.
