This recipe first appeared in Food magazine issue 61.
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Ingredients
Toffee
Biscuits
Method
1.To make the toffee, place the sugar and water in a heavy pan over a high heat. Boil the mixture until it is a light golden colour (150ºC). Pour the toffee onto a baking paper-lined tray and set it aside to cool and harden.
2.Break up the toffee and store it in an airtight container until required. To prepare the toffee for use, place it in a plastic bag and gently hit it with a rolling pin, but do not crush it too finely. You need small pieces – not powder – but not so big that they won’t go through a piping nozzle.
3.Preheat the oven to 170ºC. Line two baking trays with baking paper. To make the biscuits, beat the butter, caster sugar, vanilla essence and salt together until light and fluffy. Add the egg and beat well.
4.Add half the sifted flour to the egg mixture and mix together until it is light and soft. Add the remaining flour and mix until it is almost combined. Carefully mix in the crushed toffee. Finally, mix in the water.
5.Pipe “bulbs” of dough – about the size of a $2 coin and about 15g in weight – onto the prepared tray, leaving space between each one for the biscuits to spread.
6.Bake the biscuits in the preheated oven for about 12 minutes, or until the edges are a light golden brown. Cool on a wire rack.
