Caramel biscuit squares

Delight in simplicity with our Caramel Biscuit Squares - buttery biscuits layered with a luscious caramel filling for a sweet and satisfying treat.

1 Hour
8 Serving(s)
  1. 100 g butter or margarine, softened
  2. 125 ml (½ cup) sugar
  3. 2 extra-large eggs, separated
  4. 125 ml (½ cup) Spur Salad & French Fry Dressing
  5. 60 ml (¼ cup) milk
  6. 200 g packet Marie Biscuits, coarsely crushed
  7. 10 ml (2 tsp) baking powder
  8. 1 ml salt
  9. 100 g almonds, coarsely chopped


  1. 15 ml (1 Tbsp) butter or margarine
  2. 30 ml (2 Tbsp) sugar
  3. 125 ml (½ cup) fresh cream
  4. 15 ml (1 Tbsp) golden syrup
  1. Cream butter and sugar together. Add egg yolks, one at a time, beating well after each addition until light and creamy.
  2. Add Spur Salad & French Fry Dressing and milk and mix well. Fold in the crushed biscuits.
  3. Add baking powder, salt and almonds. Whisk egg whites until stiff-peak stage and fold into the mixture. Mix well.
  4. Turn out into a greased roasting or baking pan of about 18 x 27 cm. Bake in a preheated oven at 180°C for about 30 minutes. Cool slightly in the pan.
  5. To make the sauce, combine the butter, sugar, cream and syrup in a small, heavy-based saucepan and bring to the boil. Simmer for about 3 minutes. Remove from heat and leave to cool slightly. Pour over the cake. Cut into squares.
  6. Dust with icing sugar before serving.



Salad & French Fry Dressing