These biscuits really mean business! Caramel acts as the perfect, sweet filling for these cranberry biscuits, drizzled in milk chocolate.



300g/10oz plain flour

200g/7oz chilled unsalted butter, diced

100g/4oz icing sugar

55g/3oz Ocean Spray® Craisins® Dried Cranberries

2 egg yolks

1 tsp vanilla essence

85g/3oz dark chocolate

4 tbsp dulche de leche or tinned caramel


Makes: 16

Prep time: 20 mins

Cooking time: 25 mins



1. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6. Lightly grease two baking sheets.

2. Place the flour, butter, icing sugar and Craisins® Dried Cranberries into a food processor and whizz until the mixture resembles breadcrumbs. Add the egg yolks and vanilla essence and whizz briefly until the mixture just comes together in a smooth dough. Wrap in cling film and chill for 30 minutes.

3. Roll out the dough on a lightly floured surface stamp out 32 x 7.5cm/3in fluted circles. Arrange on the baking sheets and bake in batches for 10-12 minutes until crisp and golden. Allow to cool completely.

4. Melt the dark chocolate in a bowl set over a pan of simmering water. Arrange half the biscuits on a wire rack and drizzle the dark chocolate randomly in line across them. Allow to set. Spread the bases of the remaining biscuits with the dulche de leche caramel and sandwich with the chocolate coated biscuits.


Ocean Spray