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Salted caramel. It just makes things taste really good. We love these salted caramel malt biscuits from our food director, Sarah's cookbook Family Baking (she knows a few things about baking!) and it got us thinking about what else you can put salted caramel on/in. Why not make a bit more sauce than is needed in the recipe and try it in these these other (naughty) ideas from Sarah...

1. Sprinkle peach halves with sugar and cinnamon, dot with butter and roast in the oven, serve drizzled with salted caramel sauce

2. Marble whipped cream with salted caramel sauce and use to fill your favourite chocolate layer cake; some sliced bananas are good in the layers too.

3. Warm and serve with chocolate brownies and a scoop of vanilla ice cream

4. Drizzle over cheesecakes, brunch pancakes or fresh berries for a quick pud

SALTED CARAMEL MALT BISCUITS

If you don't have a cutter the right size to make these, cut around a glass or something similar. They're also cute made as mini biscuits using a 3cm cutter. The sea salt adds something special to the caramel, making them dangerously moreish!

Recipe taken from Weekend Baking by Sarah Randell (Ryland Peters & Small, £16.99)

Makes about 24

Ingredients

  • 200g self-raising flour
  • 75g malt powder, such as Horlicks
  • 150g butter, softened and cubed
  • 50g caster sugar
  • 1 medium egg, lightly beaten
  • FOR THE SALTED CARAMEL:
  • 75g dark muscovado sugar
  • 50g butter
  • 1/4 tsp crushed sea salt, such as Fleur de sel or Maldon
  • 1/2 x 397g tin condensed milk
  • YOU WILL ALSO NEED:
  • A plain 5cm cookie cutter
  • 2 baking trays, oiled

Method

  1. Sift the flour into the bowl of an electric mixer. Add the malt powder, a tiny pinch of salt and the butter.
  2. Mix together until the mixture resembles breadcrumbs.
  3. Add the sugar and the beaten egg. Mix until combined, then bring the dough together with your hands.
  4. Wrap in clingfilm and chill for 30 minutes.
  5. Preheat the oven to 190°C, fan 170°C, gas 5.
  6. Tip half the dough out on to a lightly floured work surface and roll out to 8-9mm thick. Leave the rest in the fridge for now.
  7. Using the cutter, stamp out rounds, then gently reform the dough and continue until it’s all used up, arranging the biscuits on the prepared baking trays as you go.
  8. Bake for 10 minutes, or until golden. Leave to cool on wire racks.
  9. Repeat with the other half of the dough.
  10. For the salted caramel, gently heat the sugar, butter and sea salt in a pan until the sugar has dissolved, stirring now and then.
  11. Pour in the condensed milk and heat gently for 5-6 minutes, stirring all the time, until the mixture is well combined.
  12. Increase the heat and, as soon as the caramel starts to bubble, take the pan off the heat. Leave to cool until barely warm.
  13. Top each biscuit with a swirl of caramel, then leave to cool and set completely.
 

About the author

Sarah Randell
Sarah has written more than 1000 recipes for the magazine as our Food Director