Ratings
Prep time
35 min
Cook time
25 min
plus standing time
Serves
20
Nutritional information per serving
INGREDIENTS
INGREDIENTS FOR
20 SERVINGS
METHOD
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Preheat oven to 170ºC/150ºC fan forced. Grease and line two oven trays with baking paper. Beat butter, sugar and vanilla until pale and creamy; add egg yolk and beat until just combined.
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Fold in combined sifted flour and baking powder, mix to firm dough. Roll out dough between two sheets of baking paper to 5mm thickness. Refrigerate 30 minutes. Using a 4.5cm round or scalloped edge round cookie cutter, cut dough into 40 rounds; re-roll scraps, if required. Place on prepared trays; bake 20-25 minutes or until just firm; cool on trays.
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Spoon a small amount (1-2 tsp) of NESTLÉ Top ‘n’ Fill Caramel on one biscuit, top with another biscuit. Repeat with the remaining biscuits and NESTLÉ Top ‘n’ Fill Caramel. Tip - Refrigerate NESTLÉ Top ‘n’ Fill Caramel, to make it easier to use if need be.
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