Beautiful BISCUITS

Caramel peanut hearts

MAKES 10 PREP + COOK TIME 1 HOUR

125g butter, softened
½ cup (110g) caster sugar
1 tablespoon golden syrup
1/3 cup (95g) crunchy peanut butter
1 ½ cups (225g) plain flour
½ cup (125ml) caramel condensed milk
1 tablespoon icing sugar, sifted

1 Beat butter, sugar, golden syrup and peanut butter in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour in two batches. Cover dough and refrigerate for 30 minutes.

2 Preheat oven to 180°C.

Grease three oven trays.

Line with baking paper.

3 Roll dough between sheets of baking paper until 3mm-thick. Cut 10 x 7cm hearts from the dough. Using a 4cm cutter, cut out smaller hearts from the centres of these hearts. Gather scraps (including the cut-out centres) and re-roll the dough. Cut out a further 10 x 7cm hearts, but don’t cut out the centres.

4 Bake for 10 minutes or until

5 golden. Cool