Caramel fingers recipe

  • Serves 20
  • 40 mins to prepare and 10 mins to cook
  • 211 calories / serving
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Sweeten up your afternoons with these rich caramel biscuits filled with buttery icing.

Preheat the oven to gas 4, 180°C, fan 160°C. In a large bowl, beat the butter and sugar with an electric mixer, until soft and creamy. Mix in the flours, a third at a time, until combined. 

Grease two large baking trays, then dust lightly with flour. Using your finger, mark out 20 x 9cm (3 3/4in) lines on each tray, spaced 4cm (1 3/4in) apart. Put the mixture into a piping bag fitted with a 1.5cm (3/4in) star nozzle. Carefully pipe out 40 fingers along the marked lines.

Bake in the oven for 8-10 minutes, until golden. Leave on the trays for a couple of minutes to firm up, then transfer to a wire rack to cool.

To make the filling, beat the butter and icing sugar, until light and fluffy. Spread a little mixture over half the fingers, then sandwich with the remaining halves.

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  • Ingredients

  • 225g (7 1/2oz) butter, softened, plus extra for greasing
  • 100g (3 1/2oz) soft dark brown sugar
  • 225g (7 1/2oz) plain flour
  • 25g cornflour
  • For the filling

  • 80g (3oz) butter, softened
  • 150g (5oz) Billington's icing sugar, sifted
  • Energy 880kj 211kcal 11%
  • Fat 13g 19%
  • Saturates 8g 40%
  • Sugars 13g 15%
  • Salt trace 0%

of the reference intake
Carbohydrate 23.3g Protein 1.2g Fibre 0.5g

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