Salted caramel biscuits recipe
This salted caramel treat is sure to be a crowd pleaser at any Coffee Morning.
Key information
Preparation time: 50 minutes
Cooking time: 10 - 12 minutes
Serves: 9
Recipe difficulty rating: Easy
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
80g Porridge oats
20g Ground almonds
50ml Maple syrup
3 tbsp Coconut oil, melted
For the caramel filling
125g Medjool dates, pitted
1 ½ tbsp Smooth peanut butter or almond butter
2 tbsp Coconut oil, melted
½ tbsp Almond milk
Generous pinch of salt
150g Dairy-free dark chocolate
How to prepare salted caramel biscuits
- Heat oven to 180ºC/160ºC fan/gas mark 4 and line a large baking tray with baking parchment.
- For the base, blitz the oats in a food processor until flour-like. Add the remaining ingredients and whizz until the mixture starts to clump together.
- Scrape into a bowl, then roll and cut into 18 equal-sized circles. Place on the prepared tray and use a small palette knife to neaten the tops and sides of each biscuit.
- Bake for about 10 mins until lightly golden at the edges, then leave to cool.
- Meanwhile, put all the caramel ingredients in the food processor (no need to rinse it first) and blitz until it forms smooth, shiny clumps. Using a spatula, push the mixture together, then roll into 18 even-sized balls using your hands.
- Once the biscuits are cool, squash the caramel onto them. Use your fingers to press it into shape and smooth out any bumps, especially around the edges (as they will show underneath the chocolate coating).
- Melt the chocolate in a heatproof bowl set over a pan of simmering water – make sure the water doesn’t touch the bowl (otherwise, it might seize and go grainy).
- Carefully dip one of the caramel-coated biscuits in the melted chocolate, turning it gently with a small palette knife (use this to lift it out as well). Use a spoon to drizzle over more chocolate to coat it fully. Let the excess chocolate drip into the bowl, then carefully put the biscuit back on the lined tray.
- Repeat with the remaining biscuits, then chill in the fridge for at least 30 mins or until the chocolate has set. Put the biscuits in an airtight container and store in the fridge. Will keep for five days.