I made these bikkies to take on our camping trip. I baked them while also throwing together a potato salad – the bikkies did not end up with dill or bacon in them – hence, they are very easy to make. They were also well-received at the campsite so I knew I was onto a winner!
The bases are simply butternut snaps that are heated in the oven for a few minutes and then pressed into little bowl shapes (cheat baking!) The caramel is made from scratch. You will get a solid arm workout from stirring, but other than that, easy peasy. In the past I've had a bit of trouble with caramel, insofar as being able to tell when it's cooked. I recall with horror the Great Banoffee Pie Disaster of 2010. These days, I judge by the colour and I act with caution. For these, I was aiming for a safe Jersey Caramel colour.
18 butternut snap biscuits
395g can sweetened condensed milk
60g butter, chopped coarsely
1/3 cup (75g) packed brown sugar
1 tablespoon lemon juice
1. Preheat oven to 160 Celsius (140 fan forced).
2. Place one biscuit over top of 18 pan holes; bake about 4 minutes or until biscuits soften. Using the back of a teaspoon, gently press softened biscuits into pan holes; cool.
3. Stir condensed milk, butter and sugar in small heavy-based saucepan over heat until smooth. Bring to the boil, stirring, about 10 minutes or until mixture is thick and dark caramel in colour. Remove from heat, stir in juice,
4. Spoon caramel into biscuit cases. Refrigerate 30 minutes or until set.
These can be kept in either fridge, pantry or esky!