Caramel Filled Biscuit

The original recipe says that divide dough into 50 balls and makes 25 biscuits, but I prefer small biscuits. So I divide dough into 70 balls and make 35 biscuits.

+ + + + + + + + + + + + + + + + + + + +
Caramel Filled Biscuit
+ + + + + + + + + + + + + + + + + + + +
250g unsalted butter
110g icing sugar
1 egg
160g plain flour
130g cornflour

1 can sweetened condensed milk
60g unsalted butter
2 tablespoons golden syrup
+ + + + + + + + + + + + + + + + + + + +

Preheat oven to 180°C.

Using a food processor:
Place butter, icing sugar, plain flour, cornflour and egg in a food processor.
or
Using a electric mixer:
In a large bowl, beat soften butter and icing sugar, and add egg and mix well.
Stir in plain flour and cornflour with a spatula until smooth.


Roll dough into small balls and place on lined baking trays. (If it is too soft and sticky to handle, chill for 10 minutes to set.)

Flatten slightly with the back of a folk.
Chill it for ten minutes.

Bake 10-15 minutes or until lightly golden. 

For Filling:
In a small pan, combine condensed milk, butter and golden syrup. Stirring constantly until thickens for 10-15 minutes over low heat.

Fill with caramel filling, when completely cool.