About 12 – 16 biscuits
• 80 g (85 ml) butter
• 40 ml honey
• 40 ml golden syrup
• 5 ml caramel essence
• 70 g (90 ml) soft brown sugar
• 240 g (430 ml) self-raising flour
• 12 soft toffees
Preheat the oven to 180ºC. Melt the butter, honey, syrup, caramel essence and sugar together over a low heat. Remove from the heat and allow to cool slightly. pour into a large mixing bowl and add the flour. Mix well. Roll into small balls of about 25 g each. Line a baking tray with baking paper and spray with non-stick spray. place biscuits about 2 cm apart on the baking tray. Flatten them slightly with your finger to about 5 mm thick. place a toffee on top of each biscuit and press it down firmly. Bake for 12-15 minutes or until golden brown. Allow to cool. Store in an airtight container.