These crunchy caramel biscuit have a subtle hint of cinnamon which makes them perfect with a cuppa or served alongside sweet vanilla ice cream for dessert. They are very easy to bake and this recipe makes 36 biscuits altogether which means you’ll have plenty to go around. These biscuits have a delicious crunch combining dark brown sugar with golden syrup makes them extra sweet too.
- 125g butter, softened
- 90g soft dark brown sugar
- 2tbsp golden syrup
- 200g self-raising flour
- 1 level tsp mixed spice or ground cinnamon or a mixture of both
- Small (32 x 22.5cm) Swiss roll tin lined with baking parchment
Set the oven to 180°C/350°F/Gas Mark 4. Cream the butter and sugar, beat in the syrup until fluffy, then fold in the flour and spice.
Knead the dough until smooth, then pull small pieces off, spread them out in the tin and push them down, so the dough covers the base evenly. This is more easily done by putting another piece of parchment on top and pressing over it with your knuckle or the back of a spoon. When the dough is flat, score it into three rows of 12 fingers, then prick them a few times with a fork.
Bake for 12 mins. The biscuits should still be a little soft. Mark the lines through again, then leave to cool and firm up.
These biscuits will keep for a week in an airtight tin.