Recipe Scene: Caramello Biscuits

This recipe is from a pretty old Australian Women’s Weekly cookbook called Wicked. All the recipes are chocolatey, and everything I’ve made from it has been delicious. These look like pretty average chocolate biscuits, but nestled inside each one is a square of caramello chocolate. I’ve tried making them with peppermint cream and Turkish delight, both of which work very well, but to me caramello works the best. I generally make a double batch as it really is pretty impossible to stop at one. Or 3.


1 egg

2/3 cup (150 grams) brown sugar

¼ cup (60 mls) vegetable oil

¾ cup plain flour

2/3 cup self raising flour

¼ teaspoon bicarbonate of soda100 grams dark chocolate, melted

large block of caramello chocolate

Extra melted white chocolate, optional


  1. Heat oven to 180 degrees C. line baking trays with baking paper.


  1. Beat the egg, sugar and oil in a bowl with electric mixers until the mixture changes colour. Stir in the remaining ingredients. If the mix looks too soft add a little more flour.


  1. Take a small amount of mix and mould it around a square of chocolate, making sure the whole of the chocolate is covered with mix. Place on tray and repeat. The biscuits spread a bit so make sure there’s enough room. Bake for about 10 minutes, leave on the tray for a few minutes after cooking then transfer to a wire rack.


  1. If you want to make them look a bit more snazzy you can drizzle them with melted white chocolate.


About Kate Delbridge 163 Articles
Kate works in local government as an occupational therapist but her heart is in the kitchen. When she’s not looking through cookbooks Kate gardens, reads, sees films, listens to music and catches up with mates. She loves cooking mainly because it gives her an excuse to eat.