65g slivered almonds
125g butter, at room temperature, cubed
100g dark brown sugar
1/2 teaspoon vanilla extract
115g self-raising flour
100g plain flour
2 teaspoons ground cardamom
4 teaspoons milk
For the filling I cheated and used Carnation’s
ready made caramel.
Preheat oven to 160°C.
Line 2 baking trays with non-stick baking paper.
Spread the almonds over 1 tray and cook in
preheated oven for 4-8 minutes or until light
golden. Cool. Use electric beaters to beat the
butter, sugar and vanilla extract in a mixing
bowl, scraping down the side of the bowl
occasionally, until light and fluffy.
Sift the self-raising flour, plain flour and
cardamom together over the butter mixture and use
a wooden spoon to mix until combined. Add the
toasted almonds and milk, and mix well.
Turn the dough onto a lightly floured surface and
shape into a disc. Roll 2/3 of the dough out until
5mm thick. Use a 5cm fluted or plain cutter to cut
the dough into shapes. Place the biscuit shapes
about 3cm apart on the lined baking trays.
Bake in the top half of preheated oven for 16
minutes, swapping the trays halfway through
cooking, or until golden.
Cool for 2 minutes, then transfer the biscuits
to a wire rack to cool completely. Repeat with the
remaining dough.
Sandwich 2 biscuits together with 1 teaspoonful of
the caramel filling. Repeat with the remaining
biscuits and filling.
I left half of the biscuits as they were, not
everyone likes caramel in the house.
Originally Submitted
7/23/2014
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