I use a food processor to make them, however, they are easily made without one. The dough is quite soft so I chill it for about thirty minutes so that it can be rolled into small balls without sticking to my hands. In very hot weather I chill the dough for longer.
A pinch of citric acid added to the mixture as this will increase the tartness without making the icing too liquid.
Caramel Biscuits with Lemon Filling
250 g soft butter
2/3 cup dark brown sugar
2 cups plain flour
1 teaspoon vanilla essence
The dough will make approximately fifty biscuits or 25 pairs.
2 cups icing sugar
1 tablespoons soft butter
1 tablespoon lemon juice
*citric acid – see note below
Place all the biscuit ingredients in a food processor and blitz until mixture comes together as a smooth ball. An alternative method is to cream the butter and sugar then add the remaining ingredients.
Chill dough for 30 minutes.
Roll mixture into small balls, place on a tray covered with cooking parchment and flatten with your fingers or a fork, I like to use a fork and squash twice to create a grid of squares.
Bake 170 deg for 15 minutes or until golden brown. Remove the biscuits from oven and allow biscuits to cool on the tray for a few minutes before transferring to a cooling rack.
When cold, sandwich pairs of biscuits with lemon filling. The biscuits could also be served with a dust of icing sugar.
To Make Icing
The mixture should be thick and only just spreadable so adjust lemon juice or add a little more icing sugar.
*Sometimes I add a pinch of citric acid to the mixture as this will increase the tartness without making the icing too liquid.
Place ingredients in food processor and blitz or melt the butter, add icing sugar and lemon juice and mix well.